Michigan
State University Extension
Preserving
Food Safely - 01600836
10/13/97
12 lb. firm tart apples (maximum diameter,2-1/2 inches)
12 cups sugar
6 cups water
1-1/4 cups white vinegar (5% acidity)
3 tbsp. whole cloves
3/4 cup red hot cinnamon candies or
8 cinnamon sticks and
1 tsp. red food coloring (optional)
YIELD: About 8 to 9 pints
PROCEDURE: Wash apples. To prevent discoloration,
peel and slice one apple at a time. Immediately cut
crosswise into 1/2-inch slices, remove core area with a
melon baller, and immerse in ascorbic acid solution (use one
teaspoon of powdered ascorbic acid per gallon of cold
water), to make flavored syrup, combine sugar, water,
vinegar, cloves, cinnamon candies, or cinnamon sticks and
food coloring in a 6-qt. saucepan. Stir, heat to boil, and
simmer 3 minutes. Drain apples, add to hot syrup, and cook
5 minutes. Fill hot jars (preferably wide-mouth) with
apple rings and hot flavored syrup, leaving 1/2-inch
headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR SPICED
APPLE RINGS IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- over-
Pack Size 1000 ft. 6000 ft. 6000 ft.
Hot Half- 10 min. 15 min. 20 min.
Pints
Hot Pints 10 15 20