Canned Cinnamon Apple Rings Food

CANDIED APPLE RINGS OR SLICES

Steps:

• Slice the apples into thin rings.
• In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
• Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
• When the cinnamon candies have dissolved, add the apple rings.
• Simmer for 15 minutes on lowish heat until the apples are tender.
• While the apples are simmering, about every 5 minutes gently stir the mixture.
• When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
• They will continue to darken in color as they sit in the syrup.
• Serve either chilled or at room temperature.

SPICED APPLE RINGS- GRANDMA'S

Steps:

• 1. In 12 inch skillet heat all ingredients except apples to boiling. Reduce heat, cover, and let simmer 5 minutes to blend flavors. Red food coloring is optional, but makes these very pretty.
• 2. Meanwhile, core apples (but leave peel on) and slice into 1/4 inch thick rings. Cook half of rings at a time in liquid. Simmer until tender but FIRM, about 3-5 minutes. Dip out first half of apples rings and cook second half in same liquid.
• 3. Discard lemon slices. Place all apple rings in a serving bowl and pour liquid over all. Cover and refrigerate for up to one week. Serve cold as a side dish or appetizer. Great with poultry or pork. Can also be used as a topping for ice cream.
• 4. TO USE AS A GIFT: Arrange apple slices in a half-pint jar. Pour liquid over apples and place a lid on jar. Give with a card indicating that apples must be refrigerated and should be used within one week.

SPICED APPLE RINGS

Steps:

• Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2" slices, remove core area with a melon baller and immerse in ascorbic acid solution to keep the apples from discoloring.
• In a 6 quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring (if using).
• Heat to a boil, stirring constantly until sugar dissolves then lower heat and simmer 3 minutes.
• Drain apples and add to hot syrup, and cook for 5 minutes.
• Fill prepared jars with apple rings and hot flavored syrup, leaving a 1/2" headspace.
• Check for air bubbles and add more liquid if needed to maintain the 1/2" headspace.
• Process pint or quart size jars in a boiling water bath for 20 minutes .
• Adjust time according to your altitude.
• NOTE: This can also be pressure canned. Pressure Canner - Hot pack pints or quarts and process for 8 minutes at the pressure specified according to your altitude and / or style of canner.

MOTHER'S CINNAMON APPLE RINGS

Steps:

• 1. In a large skillet, combine sugar, water and candies.
• 2. Stir over medium heat until sugar and candies dissolve.
• 3. Cut apples into 1/2 inch thick rings. Add apple to the syrup in skillet.
• 4. Simmer gently until transparent but not soft, turning occasionally. about 20 minutes
• 5. Cool in syrup.

SWEET CINNAMON APPLE RINGS

Steps:

• Wash, and peel apples (peeling them is optional).
• Cut each apple into 1/2-inch thick rings.
• Use an apple corer to remove cores or remove seeds and cores after cutting into rings.
• Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet.
• Stir over moderately low heat until sugar is dissolved.
• Cook 10 minutes over medium heat.
• Arrange apple rings in syrup.
• Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.
• Remove apples from syrup and use as garnish or serve in syrup as a side dish.
• Makes 16 apple rings, serving size is two-apple ring.

SPICY MOCK APPLE RINGS

Steps:

• Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again.
• Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid.
• Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CINNAMON SPICED APPLES

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

CINNAMON APPLE RING PICKLES FROM SCRATCH

Steps:

• Day 1:.
• Combine cucumbers, pickling lime, and 8 1/2 quarts of water in a large, non-aluminium pot. Let soak for 24 hours.
• Day 2:.
• Remove pickles from lime water. Rinse 3-4 times until water runs clear. Put pickles in ice water and soak 3 hours. Drain. Combine vinegar, food coloring, and alum and simmer in a large pot. Add pickles and enough water to cover. Simmer for 2 hours. Do not boil. Drain pickles and discard mixture. Combine remaining ingredients less one cup sugar and bring to a boil. Pour over pickles. Let stand 24 hours.
• Day 3:.
• Drain mixture, but do not discard. Add remaining cup of sugar and bring to a boil. Pout over pickles. Let stand 24 hours.
• Day 4:
• Drain mixture, but do not discard. Bring to a boil. Pack pickles in jars. Pour mixture over pickles and seal jars.

RED CINNAMON APPLE RINGS

Steps:

• Leaving peel on, cut core out of each apple, then slice into 1/2-inch rings horizontally.
• Combine sugar, water, and candies in medium saucepan. Heat to boil, melting candies, then reduce to simmer. Add enough food coloring to make the liquid a nice red color.
• Add apples to syrup, and cook until tender but not mushy. You should be able to pick them out with a fork when they're done.