---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Apple Rings
 Categories: Fruits, Canning
      Yield: 8 pints
 
     12 lb Firm tart apples
           -(maximum diameter 2-1/2")
     12 c  Sugar
      6 c  Water
  1 1/4 c  White vinegar (5%)
      3 tb Whole cloves
    3/4 c  Red hot cinnamon candies
           -OR-
      8    -Cinnamon sticks
      1 ts Red food coloring
           -(optional)
 
  Yield: About 8 to 9 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. 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.
  
  Style of Pack: Hot.  Jar Size: Half-Pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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