Red Cinnamon Apple Rings Recipe

How to make it

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• Wash and core apples; do not peel. Slice apples into 1/2 inch thick
• rings. To prevent browning, drop apple rings into a bowl of cold
• water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder
• (1500 mg), or use equivalent in finely crushed vitamin C tablets or
• 1/2 cup lemon juice. Keep apples covered with ascorbic acid water
• until ready to use.
• Combine sugar, 2 cups water and cinnamon sticks in a large
• saucepan. Add a few drops of red food coloring, if desired.
• Bring syrup to a boil and boil for five minutes.
• Remove from heat. Drain apples, add to syrup. Return syrup and
• apples to a boil; reduce heat and simmer 30 minutes.
• Remove from heat and let stand until cool. Remove apple rings from
• syrup. Loosely pack apple rings into canning jars leaving 1/2 inch
• headspace. Return syrup to heat and bring to a boil.
• Remove cinnamon sticks. Ladle hot syrup over apple rings leaving
• 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids.
• Process pint size jars 15 minutes, or quarts 20 minutes in a boiling
• water bath canner. Yield about six pints or three quarts.