Selecting, Preparing and Canning Fruit
- 5 lbs crabapples
- 4½ cups apple cider vinegar (5%)
- 3¾ cups water
- 7½ cups sugar
- 4 tsp whole cloves
- 4 sticks cinnamon
- Six ½-inch cubes of fresh ginger root
Yield: About 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Remove blossom petals and wash
apples, but leave stems attached. Puncture the skin of
each apple four times with an ice pick or toothpick.
Mix vinegar, water, and sugar and bring to a boil. Add
spices tied in a spice bag or cheesecloth. Using a
blancher basket or sieve, immerse 1/3 of the apples at
a time in the boiling vinegar/syrup solution for 2
minutes. Place cooked apples and spice bag in a clean
1- or 2-gallon crock and add hot syrup. Cover and let
stand overnight. Remove spice bag, drain syrup into
a large saucepan, and reheat to boiling. Fill pint jars
with apples and hot syrup, leaving 1/2-inch headspace.
Adjust lids and process according to the
recommendations in Table 1.
|Table 1. Recommended
process time for Spiced Crabapples in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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