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Canning Apple Rings:

apples for canning


Canned apples are delicious, and apple rings are my favorite addition to delicious family style or holiday meals, they go well in deserts or on meat dishes to add a nice sweet flavor.




10 lbs. apples
Ball Fruit-Fresh Produce Protector
4 c. Sugar
4 c. Water

Red Food Coloring


Wash and core apples; don't peel. Slice the apples into 1/4 inch rings. Treat with the Fruit-Fresh in order to prevent darkening of the fruit. Combine sugar and water in a large saucepot. Add a few drops of food coloring if you want. Bring syrup mixture to a boil and boil for 5 minutes. Remove from heat. Add the apple rings to the syrup; let stand for 10 minutes. Bring the mixture to a boil.; reduce the heat and simmer for 30 minutes. Remove the apple rings from the syrup and let cool. Bring syrup back toa boil. Pack the apple rings loosely into hot jars, being sure to leave a 1/2 inch headspace. Ladle the hot syrup over the apple rings, leaving the 1/2 inch headspace. Remove air bubbles with a bubble freer. Adjust the two-piece canning jar lids. Process pints for 15 minutes and quarts for 20 minutes in your waterbath canner.

Makes about 6 pints or 3 quarts.