Victorio VKP1145 Aluminum Canner - Manual (Page 14)

Recipes
All of the following recipes have been taken from the USDA’s Com-
plete 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 pro-
cess.
Processing Times:
*p. 2-8 in USDA’s Complete Guide to Home Canning
Altitude Half Pints Pints
0-1,000 ft. 10 min 10 min
1,001-6,000 ft. 15 min 15 min
Above 6,000ft. 20 min 20 min
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