10
Recipes
All of the following recipes have been taken from the USDA’s Complete
Guide to Home Canning.
Spiced Apple Rings
12 lbs Firm Tart Apples (maximum diameter, 2-1/2 inches)
12 c. Sugar
6 c. Water
1-1/4 c. White Vinegar (5% Acidity)
3 tbsp Whole Cloves
3/4 c. Red Hot Cinnamon Candies –or- 8 Cinnamon Sticks
1 tsp 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 1/2-inch slices, remove core area
with a melon baller, and immerse in ascorbic acid solution (1/2 tsp. ascorbic
acid/1 gallon water). To make flavored syrup, combine sugar, water,
vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring in
a 6-qt saucepan. Stir, heat to boil, and simmer for 3 minutes. Drain apples,
add to hot syrup, and cook for 5 minutes. Fill hot jars (preferably wide-
mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with
a dampened clean paper towel. Adjust lids and process.
Processing Times:
Altitude
Half Pints
Pints
0-1,000 ft
10 min
10 min
1,000-6,000 ft
15 min
15 min
Above 6,000 ft
20 min
20 min
*p. 2-8 in USDA’s Complete Guide to Home Canning
