Michigan State University Extension
Preserving Food Safely - 01600836
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