Spiced Apple Rings Food

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.

SPICED APPLE RINGS

Steps:

• Peel and core the apples. Slice into ½ inch rings. Add apple rings to a large pot filled with the 8 cups of water and 2 Tbsp vinegar to prevent the apples from browning.
• In another large pot combine the remaining ingredients.
• Bring to a boil over medium heat. Be sure to stir almost constantly so the sugar doesn't burn. Reduce heat and let simmer 3-5 minutes (the candy should be dissolved by this point).
• Drain the apple rings and add to the syrup. Gently stir the apple rings into the syrup and simmer for 5 minutes.
• Fill 4-5 clean, hot, pint canning jars with the apple rings. Remove the lemon slices from the syrup.
• Pour the syrup over the rings leaving ½ inch headspace. Wipe the jar lips with a moist paper towel, add lids, and process in a water bath canner for 10 minutes.

JIM BAILEY

Steps:

• 1 Slice apples into 1/4­-inch thick slices, leaving peel intact. Core and set aside. 2 Bring the remainder of ingredients to a bowl in a large skillet over high heat. Add apple slices and bring back up to a boil, cooking apples for 1 minute. 3 Remove pan from heat and let sit for a few minutes before transferring apples to a bowl with a tight-fitting lid 4 Strain liquid into container and make sure all apples are covered with liquid and cover tightly. 5 Allow to sit for at least 3 hours at room temperature before transferring to refrigerator to completely cool. 6 Continue to store apple rings in a covered container in refrigerator until ready to serve.
• 1 The easiest way to core a sliced apple is to find a plastic, twist top from a soda bottle and firmly press it around the core of each slice.
• 1 If desired, omit the red food coloring and add 1/2 cup red hot cinnamon candies to the liquid when beginning the recipe. Make sure they are completely melted before adding apples. Heck, throw a handful in the above recipe for a little more spice.

SPICED APPLE RINGS

Steps:

• Soak apple slices in water and lemon juice.
• Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan.
• Bring to a boil, then simmer 3 minutes , stirring constantly.
• Drain apples, add to hot syrup, and cook 5 minutes.

SPICED APPLE CRISPS

Steps:

• Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 - 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
• Cook for 45 mins - 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.

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.

BRANDIED APPLE RINGS

Steps:

• Place apple rings in a bowl and pour in enough water to cover. Add lemon juice to water.
• Bring sugar and 3 cups water to a boil in a large saucepan; cook and stir until sugar dissolves, about 5 minutes. Add apples to sugar-water mixture and return to a boil. Reduce heat to medium-low and simmer until apples are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple rings into hot, sterilized jars, filling to within 1/4 inch of the top. Keep syrup in the saucepan.
• Bring the syrup back to a boil and add brandy; cook and stir until heated through, 2 to 3 minutes. Ladle the syrup over apple rings, filling the jars to within 1/4 inch of the top.
• Run a knife or 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 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.