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.
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