Selecting, Preparing and Canning Fruit
Spiced Crabapples II
- 2 quarts crabapples with stems
- 3 cups distilled white vinegar (5%)
- 3 cups water
- 6 cups sugar
Tie in a spice bag:
- 1 stick cinnamon (3-inch piece)
- 1 tablespoon allspice
- 1 tablespoon whole cloves
Yield: About 6 pint jars
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: Choose round crabapples, uniform in size.
Remove blossom petals, but leave short stem attached. Wash well and drain.
Do not peel. To prevent bursting, pierce peel with a large sterilized
Mix together vinegar, water, and sugar; add spice bag. Boil until thickened
so that syrup coats spoon. Add crabapples. Reheat slowly to avoid bursting
the skins and simmer until apples are tender.
Pack hot apples into hot jars, leaving ½-inch headspace. Fill
jar ½-inch from top with boiling syrup, making sure apples are
completely covered. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel; adjust two-piece
metal canning lids. Process in a Boiling Water Canner.
|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 "So Easy to Preserve", 5th ed.
2006. Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
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