Spiced Apple Rings

12 pounds firm tart apples (maximum diameter 2-1/2 inches)
12 cups sugar
6 cups water
1-1/4 cups white vinegar
3 tablespoons whole cloves
3/4 cup red hot cinnamon candies or 8 cinnamon sticks and 1 teaspoon red food coloring (optional)

Wash apples, to prevent discoloration, peel and core one apple at a time. Immediately cut crosswise into 1/2-inch rings and immerse in an anti-darkening solution. To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies (or cinnamon sticks and food coloring) in a 6-quart saucepan. Heat to a boil, stirring constantly. Simmer 3 minutes. Remove apples from anti-darkening solution and drain well.

Add to hot syrup and cook 5 minutes. Fill half-pint or pint jars (preferably wide-mouth) with apple rings, leaving 1/2-inch head space. Fill jars to 1/2-inch from top with hot syrup. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Yields 8 or 9 pints.

NDSU Extension Service/USDA