Spiced apple rings

---------- 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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