Tie in a spice bag:
Yield: About 6 pint jars
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 needle.
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 canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||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.