12 lbs firm tart apples (maximum diameter of 2 1/2 inches)
 |
| Spiced Apple Rings |
12 cups sugar
6 cups water
1 1/4 cups white vinegar (5%)
3 T whole cloves
3/4 cup red hot cinnimon candies ~or~
8 cinnimon sticks and 1 t red food coloring
Wash apples. Cut crosswise into 1/4 to 1/2 inch slices. Remove core area with an apple corer or melon baller. To prevent darkening during preparation, put cut fruit into water containing one of the following:
Wash apples. Cut crosswise into 1/4 to 1/2 inch slices. Remove core area with an apple corer or melon baller. To prevent darkening during preparation, put cut fruit into water containing one of the following:
1 teaspoon ascorbic acid powder per gallon of water ~or~
six 500-milligram crushed or dissolved vitamin C tablets
per gallon of water ~or~
per gallon of water ~or~
follow directions from store-baught "produce protector"
To make syrup, combine remaining ingreduients except apples in a 6-quart sauce pan. Stir, heat to boiling, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill half-pint or pint jars (preferrably wide-mouth) with apple rings and hot syrup, leaving 1/2 inch head space.
Adjust lids and process, 10 minutes in a boiling water canner. At 1,001-6,000 ft altitude, process for 15 minutes; above 6,000 ft, process 20 minutes.
Yield: approximately 8-9 pints
To make syrup, combine remaining ingreduients except apples in a 6-quart sauce pan. Stir, heat to boiling, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill half-pint or pint jars (preferrably wide-mouth) with apple rings and hot syrup, leaving 1/2 inch head space.
Adjust lids and process, 10 minutes in a boiling water canner. At 1,001-6,000 ft altitude, process for 15 minutes; above 6,000 ft, process 20 minutes.
Yield: approximately 8-9 pints
Source: Ball "Blue Book - Guide to Preserving"
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