Cinnamon Apple Rings
|Ascorbic citric powder||1 Teaspoon (As Needed)|
|Cooking apples||14 Medium, unpeeled|
|Sugar||4 Cup (64 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Red food coloring||12 Drop|
Prepare ascorbic citric solution according to manufacturer's directions; set aside.
Core apples, and slice into 1/4 inch rings.
Drop apple rings into ascorbic citric solution, and set aside.
Combine sugar, water, ground cinnamon, and food coloring in a large Dutch oven and bring to a boil; boil 5 minutes.
Remove syrup from heat.
Drain apple rings, and add to syrup; let stand 10 minutes.
Return apple mixture to heat, and bring to a rolling boil; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally.
Remove from heat, and let cool slightly.
Drain apples, reserving syrup.
Bring syrup to a boil.
Pack hot apple rings into hot jars, leaving 1 inch headspace.
Cover with boiling syrup, leaving 1 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water bath 25 minutes for pints or quarts.