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Canning Pickled Spiced Apple Rings


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Canning Pickled Spiced Apple Rings

  • 12 lbs firm tart apples (maximum diameter 2-1/2 inches)
  • 12 cups sugar
  • 6 cups water
  • 1 1/4 cups white vinegar (5%)
  • 3 tbsp whole cloves
  • 3/4 cup red hot cinnamon candies or 8 cinnamon sticks
  • 1 tsp red food coloring (optional)

Yield: About 8 to 9 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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. 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 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2 inch headspace. Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Spiced Apple Rings in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
10 min 15 20



Pickled Fruit

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.