By Lois Wiirre

Special to the Dispatch

   Sorry, I was MIA all summer. My grandsons from Florida, spent the summer here on the farm. We had so much fun and made allot of memories.  

I cooked a lot and introduced them to Minnesota foods. They laughed at the “everything on a stick” at the state fair and loved grandma’s Finnish foods. They are Half Brazilin/American so we had a fun time talking about foods from Brazil and Northern Minnesota. They loved most of the foods and no so much of some others. 

I had made spiced apple rings last year and they were on the table and they loved them alongside their choice of meat.  As we enjoyed them and talked about canning, they said in Brazil they have something similar called “Spicy Pickled Pineapple.”  

Ethan tells us that it is really spicy. 

Grandpa said he’ll just eat the apple rings. I stated send me a jar for Christmas. I am game to try anything once. It Is too bad that spiced apples have become a thing grandma used to make. They are really good and this recipe is so easy, so give it a try. Till we meet in the kitchen again, Coffee is on. Lois


Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2” slices, remove core area with a melon baller and immerse in ascorbic acid solution to keep the apples from discoloring.

In a 6 quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring (if using).

Heat to a boil, stirring constantly until sugar dissolves then lower heat and simmer 3 minutes.

Drain apples and add to hot syrup and cook for 5 minutes.

Fill prepared jars with apple rings and hot flavored syrup, leaving a 1/2” headspace.

Check for air bubbles and add more liquid if needed to maintain the 1/2” headspace.

Process pint or quart size jars in a boiling water bath for 20 minutes .

Adjust time according to your altitude.

NOTE: This can also be pressure canned. Pressure Canner – Hot pack pints or quarts and process for 8 minutes at the pressure specified according to your altitude and / or style of canner.



12lbs firm tart apples, no more than 2 1/2-inch diameter

12cups sugar

6cups water

1 1⁄4 cups white vinegar, 

5 tablespoons whole cloves

3⁄4   cup red hot cinnamon candies or 8 cinnamon sticks

1 teaspoon red food coloring (optional)