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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Spiced Apple Rings

Fruits

Canning Spiced Apple Rings

William Schafer

Ingredients

• 12 lb. firm, tart apples (maximum diameter, 2½ inches)
• 12 cups sugar
• 6 cups water
• 1¼ cups white vinegar (5%)
• 3 tbsp. whole cloves
• ¾ cup red hot cinnamon candies or 8 cinnamon sticks
• 1 tsp. red food coloring (optional)

Yield: About 8 to 9 pints

Procedure

1. Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into ½ inch slices, remove core area with a melon baller, and immerse slices in ascorbic acid solution.
2. To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in a 6-qt. saucepan.
3. Stir, heat to boil, and simmer 3 minutes.
4. Drain apples, add to hot syrup, and cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving ½ inch headspace.
5. Adjust lids and process.

Recommended process

• Boiling-water bath
• Half-pints or pints – 15 minutes

Source

National Center for Home Food Preservation. 2009. Selecting, Preparing and Canning Fruit. Spiced Apple Rings

Related Resources

• Canning Sliced Apples
• Canning Spiced Crab Apples
• Canning Apple Juice
• Canning Applesauce
• Make and Freeze Homemade Applesauce
• Making Apple Juice or Cider

Revised by Suzanne Driessen 2015