anise | apple | cardamom | cinnamon | fruit | pickling | preserved foods | quick & easy | seasonal | spices

Tart, sweet & spicy apple rings.

September 25, 2014

Spiced canned apple rings.

You’re seeing apples everywhere aren’t you? They’re crazy this time of year. And when you live in a state like New York that’s known for it’s apples, you really see ’em everywhere. It’s almost as bad as pumpkin (which has already been popping up, too). And I’m sure you’re thinking, “I’M OVER IT.”

This recipe is a bit different than your average September apple-fare, however.

Spiced apple rings.

The fall is when we start baking. Or making more comfort foods.

The salads and fresh garden veggies are waning, and the cravings for macaroni & cheese, chicken soup, beef stew and roast meats come back. That means pork chops & roast pork, which both of my parents adore.

Easy canned spiced apple rings.

Jay & I do not adore pork. Bacon is one thing, pork chops are another. So when I found myself with an overload of beautiful New York apples, I decided this recipe from Chatelaine was just the thing to use some of ’em up.

Plus it was insanely easy.

Spiced apple ring recipe.

SPICED APPLE RINGS (from Chatelaine)


  • 6 cups sugar
  • 1 2/3 cups white vinegar
  • 3 cups (preferably bottled) clean water
  • 18 medium apples
  • cinnamon sticks
  • dry whole spices- such as star anise, cardamom, cloves
  • lemon juice (to prevent apples from browning)


  1. Combine sugar, vinegar and water in a saucepan and bring to a boil, then reduce to a simmer. Be sure sugar has melted, then turn off heat.
  2. Wash and dry apples. Have lemon juice standing by. Cut a thin slice from the top and bottom of each apple, then core the apples.
  3. Cut 4-5 thick horizontal slices from each apple and dip in lemon juice. Put some spices in the bottom of each jar – just 2-3 of each spice. Rebuild apples in the jar, stacking them so hot liquid can circulate. Insert a cinnamon stick through center of apples (where the cores used to be.)
  4. Pour enough hot sugar/vinegar mixture over apples to completely fill to the rim – no headspace. Gently push down on apples to loosen any air bubbles.
  5. Clean jar rims, put lid on and screw bands on to fingertip tight.
  6. Place jars in canning pot and bring to a rolling boil for 15 minutes (if using small jars like I used, process for only 5 minutes). Add some cool water to the canner at the end, wait 15 minutes then remove jars and allow to cool. Let sit for several weeks before serving.

Spiced apple rings.

I used a cinnamon stick in each jar, along with 4 cardamom pods & about 1/4 teaspoon anise seeds. Cloves, star anise, or any other wintery or autumn-y spices would be perfect.

Also I do not have an apple corer- I have an apple slicer, which doesn’t help in this situation. So what I did was I sliced the apple into the slices I needed, then used a Wilton pastry tip to pop out the core of each slice. Voila. Easy peasy.

Some of my slices broke as I was coring them, so I just tucked them in the jars anyway.

Canned spiced apple rings.

Suggestions for use: Put a ring or two on a grilled cheese sandwich, serve with pork chops or roast pork.
Soundtrack: George Harrison – “Apple Scruffs”
Sources & credits: Red Pyrex clear-bottom bowl; vintage, rainbow dishtowel; vintage, cutting board; Ikea, knife; Calphalon Contemporary series, pastry tip; Wilton.
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