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How do I? ...Can Fruits
How do I? ...Fruit Pickles

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 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.

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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