Canning Apples

Looking for something different to do with fresh harvested apples this year? Spice up your pantry with perfectly beautiful canned Spiced Apple Rings. It’s pretty easy and a fun way to make the most of fall produce.

Spiced Apple Rings taste just as good as they look!

Spiced Apple Rings taste just as good as they look!
Adair Hoover, ©2018 HGIC, Clemson Extension

Spiced Apple Rings

Ingredients:

12 pounds firm tart apples (maximum diameter 2½ inches)
12 cups sugar
6 cups water
1¼ cups white vinegar (5 percent)
3 tablespoons whole cloves
¾ cup red hot cinnamon candies or 8 cinnamon sticks
1 teaspoon 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 ½-inch slices, remove core area with a melon baller and immerse in ascorbic acid solution. To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies (or cinnamon sticks) and food coloring in a 6-quart saucepan. Stir, heat to boil and simmer 3 minutes. Drain apples, add to hot syrup and cook 5 minutes.

Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving ½-inch headspace. Adjust lids and process in half-pints or pints in a boiling water bath for 10 minutes. For more ideas related to preserving apples: HGIC 3120 Preserving Apples.

 

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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