The recipe is from “Ball Blue Book of preserving” and the ingredients called for are 10 lbs. of apples (a variety of eating apples good for cooking to help maintain shape and texture), 4 cups sugar, 4 cups water and red food coloring (optional). Core the apples, but do not peel. Set apples to the side, treat to prevent darkening. Combine sugar and water, add food coloring, if desired and bring to a boil. Boil for 5 minutes. Add apple rings and let stand 10 minutes. Then bring mixture to a boil; reduce heat, simmer 30 minutes. Remove apple rings while returning the syrup to a boil. Pack apple rings into hot canning jars, leaving 1/2 inch headspace. Ladle hot syrup over apples and process in boiling water canner – quarts 20 mins., pints 15 mins. You can add a spice bag filled with cinnamon, whole cloves and other spices during the syrup prep., but remove before canning apple rings.
I made Apple Ring Pie last year and just recently made up another pie for the freezer to serve on Thanksgiving Day. I used 2 store bought pie crusts, drained the apple rings from the syrup in the canning jar.
I came across this neat Apple Pie in a Jar recipe while visiting over at Mixing Bowl and I need to make this … little apple pies cooked in canning jars. How cool is that! I did make this Harvest Apple, Cheddar and Sage Bread which is also posted over there, as well as, in their latest magazine, their Baking Issue!
I brought in a nice harvest of Sage yesterday and will use some for the above recipe … I really enjoyed the Harvest Bread. I did hang a bundle of the sage to dry since it can be used in dried flower arrangements very nicely and I can save dried sage for future recipes also.
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