Michigan State University Extension
Preserving Food Safely - 01600836
10/13/97

### SPICED APPLE RINGS

    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

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