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Ingredients
- 12 lb hard tart apples see * Note
- 12 c. sugar
- 6 c. water
- 1Â 1/4 c. white vinegar, 5% acidity
- 3 Tbsp. whole cloves
- 3/4 c. red warm cinnamon candies
- Â Â or possibly 8 cinnamon sticks and 1 tspn
- Â Â of red food coloring (optional)
Directions
- * Note: Maximum diameter, 2 1/2 inches.
- 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 (use one tsp. of powdered ascorbic acid per gallon of cool water).
- To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies, or possibly cinnamon sticks and food coloring in a 6-qt saucepan. Stir, heat to boil, and simmer 3 min. Drain apples, add in to warm syrup, and cook 5 min.
- Fill warm jars (preferably wide-mouth) with apple rings and warm flavored syrup, leaving 1/2-inch headspace. Adjust lids and process for 10 min in a boiling-water bath.
- This recipe yields about 8 to 9 pints.
- Yield: 8 to 9 pints
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