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Home Canned Spiced Apple Rings

If you don’t want to use red hot candy to make spiced apple rings, this older recipe from the "Kerr Kitchen Cookbook” is for you.  The red food color is optional.  These are sweet, not vinegary or pickled.  Next time I intend to make my rings a little thicker, although Myrna and Bettie liked them thin.  
My husband cored the apples for me - and I sliced them on a mandoline to get even slices.  Don’t change the ratio of sugar and vinegar – this is a tested recipe for water bath canning.  Wide mouth pint jars are a must – so you can get your apple rings in unbroken.  Medium-sized apples are good - they fit in the jars better.  I am planning to try to keep a few of these on hand - it's a great way to fill out a meal.
                            Spiced Apple Rings
  6         pounds  Granny Smith Apple -- firm ones
  6         cups  Sugar
  2         cups  Water
     ½     cup  White Vinegar -- 5% acidity
  5            Cinnamon Sticks -- broken
  1         tablespoon  Whole Cloves
     ½     teaspoon  Whole Allspice
  2         teaspoons  liquid Red Food Coloring (Optional)
 Prepare your clean hot jars, rings and lids.  Heat your water bath canner with enough water to cover your jars by 1-2 inches.
Tie spices in spice bag, tea ball or cheesecloth.
In a 6-8 quart stockpot or jelly pan, combine all ingredients except apples.  Over medium high heat, bring to a boil.  Reduce heat and simmer 5 minutes.
Peel, core and thinly slice the apples into rings.  Add the apples to the syrup and bring mixture to a boil.  Remove from heat and remove spices.
Immediately fill hot wide mouth pint jars with apples and syrup, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar tops and threads clean.  Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 15 minutes.
6 to 7 wide mouth pints
2012 Cost:  $11.08 or $1.59 per pint with purchased apples

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  1. I haven't tried spiced apple rings before. They sound interesting! Do you just eat them as a side? I'm always looking for more apple recipes for the fall!

    1. Yes, they are a side like other pickles or relishes. Delicious with pork especially.
      We thought these were much better than purchased spiced apple rings.

  2. Sounds like an awesome recipe! Thanks for sharing!

    Stopping by from the Barn Hop
    Missy @ http://gracefullittlehoneybee.blogspot.com

  3. Bet would be lovely with any roasted poultry or pork. I look forward to trying them. Thanks for a great post. You always make my day!!

  4. I wish I'd had this recipe sooner. I canned 30 bushels of apples between 2011 and 2012. Needless to say I have tried every apple recipe available to me. I'll put this on my list for next time. Thanks!

  5. Great recipe! We'd love it if you'd share this at our Home is Where the Heart is! http://www.homesteadsimple.com/home-is-where-the-heart-is-link-it-up-wednesdays-1/
    and any other posts you'd like to share that have to do with homesteading and homemaking!

  6. Can you use Sucanat insstead of sugar?

    1. I honestly don't know. This is a tested recipe for water bath canning; the kinds and amounts of sugars and vinegar in ratio to the fruit or vegetable being canned are intended to keep it from spoiling. I never change those ratios.
      If you want to use the recipe to make some for refrigeration instead of canning, I would think Sucanat would change the flavor but might be fine.

  7. I made these yesterday and to add a little heat I added a 1 inch piece of fresh ginger to the syrup. They tasted delicious before I canned. Thanks for the great "red-hot-free" recipe!

  8. What do you mean by 5 each Cinn. sticks, and do they go in the jars.

    1. The five cinnamon sticks go in your spice bag, tea ball or cheesecloth.
      They are usually 3-4 inches long before you break them.
      You break them to make it easier to get them in the bag or tea ball.
      The spices are removed from the syrup before putting it in the jars.
      You'll like this recipe...it's an oldie but goodie.

  9. Could I cut the recipe by a 1/3 and not process in the boiling water at the end? I just want to make some for thanksgiving but I don't know if skipping this step will alter the taste/texture.

    1. I would bring the apples to a boil in the syrup and cook another 10 minutes gently. Then check and see if they are done enough for you; I suspect they will be. I would make them a few days ahead and let them set in the fridge so they are well flavored.
      Good luck.

  10. Going to try this recipe tomorrow, what do you put your apple rings in while you are peeling and slicing to keep them from turning brown till you have your batch of apples reading to cook?

    1. I generally use fruit fresh; a little vinegar in the water also works, as does lemon juice. Be sure to drain this before you cook them.
      You will like this recipe...they are very nice to have to fill out a meal or put on a buffet.

    2. Hey Sue, I need your help. I made a batch of the spiced apple rings today and they may taste good, but they don't look to good. After I put the apple rings in the mixture and brought the mixture back up a a boil the some of the rings turn into "pieces", some where still in rings. I used my mandolin to slice the apples into 1/4 " size. What did I do wrong? Did I let them stay in the liquid to long before it came back up to a boil??? How can I prevent this if I try to do it again? Our local market has granny smith apples on sale this week for 98 cents a pound and considering I paid more than that for my first attempt, I thought I might try again. Any suggestion??? My husband said they may not look good but he bet they tasted great. :-)

    3. It may also have been your apples being too ripe. You might want to choose pretty firm ones.
      You may have let them soak too long too. This is a recipe where having help to get them done quickly might be good; my husband helped me with mine.
      I hesitate to suggest cutting them thicker if your mandolin doesn't go thicker - that's a lot of apples to slice by hand
      Bring your mixture to a boil quickly and then take it right off the heat after your 5 minutes is up, or before, as they will probably simmer 5 minutes after removing them from the heat, depending on your stove.. I used a fork through the hole in the center to place them in the jars.
      If you liked the taste, I'd try them again. I plan to make some more this fall too. Good Luck.

    4. Hey Sue, Just wanted to check in and let you know I tried the apples again today. I hand sliced the apples this time and the slices where a little larger than the mandolin had made them...Looked a lot better today in the jars.
      I had over a "quart" of juice mixture left over, Is there ANYTHING I can do with the left over mixture? Can I waterbath it in pint jars and save it later to use on something else?

  11. It has been awhile since I have made apple rings. I have a question..The liquid in some of the jars are kind of cloudy looking.
    Is this a sign that those particular jars are going bad? I hate to throw them out but if there are bad because of the liquid being cloudy looking I certainly will. What do you think? Thanks, Linda

    1. I don't' think they are going bad necessarily...I would check the seal, if it is intact, I would smell them before you use them and make sure they haven't foamed up or anything that would indicate spoilage, but I would think they are ok and the apples are just breaking down a little.

  12. Hey Sue, thanks for getting back with me so quickly. I examined all my seals and they are all intact. After looking at the "liquid" and the "apples" very very carefully,(something that is harder to do as we age)...LOL.... I think you may be on to something about the apples breaking down. The liquid looked pretty clear. The apples on the other hand had that "LOOK" that made the liquid appear cloudy. I will do as you suggest whenever I open a jar and smell them and make double sure they are ok...Thanks again for your help.


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