Wash and core apples; cut into 1/4 inch rings. Treat to prevent darkening. Bring sugar and water to a boil; boil 5 minutes. Add food coloring. Remove from heat, add rinsed and drained apple rings; let stand 10 minutes. Return to heat; bring to a boil; then simmer 30 minutes or until rings are desired color. Remove from heat; cool to room temperature. Remove apple rings from syrup. Bring syrup to a boil; remove from heat; and stir in brandy. Pack apple rings loosely into hot jars leaving 1/4 inch head space. Pour hot syrup over apple rings, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints. From: Ball Blue Book Shared By: Pat Stockett
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|Serving Size: 1 Serving (952g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.3mg||0 %|
|Potassium 44.8mg||1 %|
|Total Carbohydrate 405.3g||119 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 405.3g|
|Protein 0.1g||0 %|
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Calories per serving: 1611
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