Apple have never looked so appetizing! Cut into perfect slice or ring with an edge of red peel, these apples make dumplings, strudels and pies even more attractive. Use them in place of regular apples for your favourite recipe. You can also enjoy these rings chilled on their own with a dollop of ice cream or whipped cream!


  • 5 cups (1 L) granulated sugar
  • 3 ½cups (750 ml) water
  • Fruit-Fresh® Colour Protector
  • 4- 1/2 lbs (2 kg) firm apples, washed, cored, treated to prevent browning, and drained.


  • Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Wash and core apples. Slice fruit into Fruit Fresh® solution: 4 tbsp/60 ml Fruit Fresh® to 8 cups/2000 ml water.

  • In a large, deep stainless steel saucepan, combine sugar and water. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring to dissolve sugar, about 5 minutes. Add drained apple and return to a boil. Reduce heat and continue to boil gently until apples are tender, Remove from heat.

  • Pack apple loosely into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot syrup to cover apple to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding hot syrup. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining apple rings and syrup.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 15 minutes.*

  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.