Spiced Apple Rings {cinnamon red hots & clove}

     Capture FALL in a jar to savor all year long!  Spiced apple rings take a bit of time to prepare but, overall the wonderful, sinful taste is worth it! You need to keep in mind when buying apples that they will need to be small enough in diameter to fit in wide mouth jars if you prefer to stack the rings (like I did)  I did use an apple peeler which cut the slices thinner then some may prefer but, since I enlisted my apple corer/peeler  to help out on this - I don't mind. 12 Granny Smith apples made just about 6 pints.  I processed 5 pints and my husband and I ate the leftovers, about a pint...(someone had to taste test - right?!)       We love these!! and you don't have to add the red dye if you don't want to!  There are organic red dyes on the market if you prefer or leave out of the recipe.  Since some of these will be gifts, I went a bit darker with my dye.  If you have a hard time finding Cinnamon Red Hot Candies - try the baking aisle of your grocery store - they usually have them marked as "Cinnamon Imperials for Baking/Decorating"   I know there is a lot of sugar in this recipe - I wanted to follow the safe canning method on this before I venture out into switching up the apples and syrup. The recipe listed below has been cut in half from the original.  (Next time I will try sweet apples with cinnamon sticks and a light syrup with honey replacing up to half the sugar) ~Enjoy!  Diane  

Spiced Apple Rings
Ingredients: 
6 lbs firm tart apples/such as granny smiths (max.diameter 2-1/2 inches - approx 12 apples)
6 cups sugar
3 cups water
1/2 cup plus 2 Tbs white vinegar (5% acidity)
1-1/2 Tbs whole cloves, in cheese cloth or tea ball
1/3  cup red hot cinnamon candies (or 4 cinnamon sticks)
1/2+  tsp red food coloring (optional, they do make organic)
Fruit Fresh *optional, to prevent darkening

Yield: About 5 to 6 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 such as Fruit Fresh. (I used my apple peeler to peel/core/slice)  To make flavored syrup, combine sugar water, vinegar, cloves (placed in cheesecloth or a tea ball), cinnamon candies, or cinnamon sticks and food coloring in a 6-qt saucepan/pot. 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. Remove air from jars and adjust headspace once again, wipe rims well before applying lids. Process in a Boiling Waterbath Canner for 10 minutes or according to your local altitude/regulations. 
Once timing is up on canner, let the jars set in your canner with burner off and lid removed for an extra 5-10 mins to help prevent against siphoning, carefully remove jars from canner and let cool in a draft free area for 12-24 hours before washing, labeling and storing sealed jars. Any jars that are unsealed need to be refrigerated and eaten first. 

Recipe Adapted from: "So Easy to Preserve" 
Photos by: Diane Baker for Canning and Cooking at Home