Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety summary
This older tested formula is extremely high in sugar and has no tested lower-sugar substitution. Preserve the exact formulation.
Processing details
- Method
- Boiling Water
- Pack style
- Hot
- Jar sizes
- Half-Pint or Pint Jars
- Headspace
- 1/2 inch
- Processing time
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Original source. This older tested formula is extremely high in sugar and has no tested lower-sugar substitution. Preserve the exact formulation.
Preparation timeline
- Prepare clean jars, cookware, and ingredients.
- Prepare uniform apple rings and complete the source’s staged syrup, coloring, standing, and reheating sequence.
- Fill half-pints or pints, leaving 1/2 inch headspace.
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
Equipment
Boiling-water canner, nonreactive cookware, preparation tools, jar lifter, and half-pints or pints.
Visual method guide
- Prepare: Follow the source-specific preparation.
- Pack: Hot pack; 1/2 inch.
- Process: 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
- Check: Discard any product showing spoilage.
Safety essentials
This older tested formula is extremely high in sugar and has no tested lower-sugar substitution. Preserve the exact formulation.
About this recipe
Spiced Apple Rings is a tested home-canning recipe.
Before you begin
- Method
- Boiling-water
canning - Pack
- Hot pack
- Jar size
- Half-pints or pints
- Headspace
- 1/2 inch
Altitude and processing schedule
10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
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Spiced Apple Rings — NCHFP
Ingredients
- 12 lb firm tart apples maximum 2 1/2-inch diameter
- 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
- 1 tsp red food coloring optional
Equipment
- Boiling-water canner
- Canning jars Use the jar size specified.
Directions
- Wash, peel and slice apples crosswise 1/2 inch thick; remove cores and hold in ascorbic-acid solution.
- Combine sugar, water, vinegar, cloves, cinnamon candies or sticks, and optional coloring. Boil and simmer 3 minutes.
- Drain apples, add to syrup and cook 5 minutes. Pack hot rings and syrup with 1/2-inch headspace.
- Process half-pints or pints for 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve after opening or preparation and refrigerate leftovers promptly.
Frequently asked questions
Can I change the process?
This older tested formula is extremely high in sugar and has no tested lower-sugar substitution. Preserve the exact formulation.
What if spoilage is suspected?
Discard without tasting.
How this recipe compares
This high-sugar spiced preserve is distinct from plain sliced apples and should not be converted into a reduced-sugar recipe.
Troubleshooting
Handle rings gently and follow the staged heating sequence to limit breakage.
Never taste food to determine safety.
Source & provenance
Spiced Apple Rings original source. Follow the complete source exactly.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Fall
Months: September, October, November
How much of the main ingredient should I grow?
35–70 lb of Apples per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.