Family Favorites...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 1990” 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         each  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
2015 Cost:  $11.08 or $1.59 per pint with purchased apples


2 comments:

  1. Do you have a recipe for these that's not for canning? Do you think I could use the base recipe and serve the rings either the same day or the next without canning? All the recipes for spiced apple rings I can find use cinnamon/red hot candy and I cannot get those where I am. Thanks for any help you may be able to offer.

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    Replies
    1. Eleanor,
      If you don't want to can these, refrigerate them and use within a few weeks. They are not shelf stable without canning.
      You might want to try a smaller recipe. For 2 jars try:
      Spiced Apple Rings
      2 pounds Granny Smith Apple -- firm ones
      2 cups Sugar
      2/3 cup Water
      1 tablespoon White Vinegar -- 5% acidity
      1 2/3 each Cinnamon Sticks -- broken
      1 teaspoon Whole Cloves
      1/6 teaspoon Whole Allspice
      2/3 teaspoon Red Food Coloring
      Follow recipe directions...makes about 2 pint jars.

      Good luck, Sue

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