Directions:
Make sure you use a good variety of cooking apples to help maintain
the shape and texture of your finished product.
Wash and core apples but do not peel. Slice apples into 1/2 inch
thick rings. Treat to prevent darkening. Combine sugar and water
in a large saucepot. Add a few drops of food coloring, ir desired.
Bring syrup mixture to aboil; boil 5 minutes. Remove from heat.
Drain apple rings. Add apple rings to syrup, let stand 10 minutes.
Bring mixture to a boil; reduce heat; simmer 30 minutes. REmove
mixture from heat and let stand until cool. Remove apple rings from
syrup. Return syrup to a boil. Pack apple rings loosely into hot
jars, leaving 1/2 inch headspace/ REmove the air bubbles. Adjust
two-piece caps. Process pints 15 minutes, quarts 20 minutes, in
a boiling water canner.
Recipe yields: about 6 pints or 3 quarts
Variations: Spiced apple rings may be made by adding
stick sinnamon, whole cloves or tother whole spices, tied in a spice
bag, to the syrup during preparation. Remove the spice bag before
canning the apple rings. Green food coloring may be substituted
for the red food coloring. |
