Spiced Apple Rings — NCHFP
Tested older USDA/NCHFP high-sugar recipe for spiced apple rings.
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.
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Recipe Notes
Safety status: tested. This valid older USDA formula is extremely high in sugar; no tested lower-sugar version is available.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-rings-spiced/