Canned Crab Apple Food

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CRABAPPLE PRESERVES



Crabapple Preserves image

I have been looking for this recipe for years. My grandmother made them and I didn't get the recipe before she past away. I was looking in one of her cookbooks, and there it was!!! They taste like the ones she made.

Provided by m f4379

Categories     Apple

Time 1h30m

Yield 7 pints

Number Of Ingredients 3

crabapple (alot!!! There is no measurement)
6 cups sugar
3 cups water

Steps:

  • Wash and remove blossom end.
  • Leave stems on.
  • Do not peel!
  • Make syrup with sugar and water.
  • bring to boil.
  • Boil for 5 minutes.
  • Add apples to syrup.
  • boil until apples are tender and transparent.
  • Fill hot jars with fruit and syrup to 1/2 inch of top.
  • put on canning lids.
  • Process in hot water bath for 15 minutes.

Nutrition Facts : Calories 663.4, Sodium 4.8, Carbohydrate 171.4, Sugar 171.1

CANNED SPICED CRABAPPLES



CANNED SPICED CRABAPPLES image

Not sure what to do with a bumper crop of crabapples? These preserved crabapples can be served with your Thanksgiving turkey dinner or alongside a cheese plate.

Categories     Preserving

Yield 2 pint jars per 6 cups of crabapples.

Number Of Ingredients 5

​Medium Syrup, recipe follows *
Crabapples, small and ripe
Allspice, whole
Cinnamon sticks, 2 3/4 inch each
Cloves, whole

Steps:

  • Prepare Medium Syrup; keep hot in Dutch oven.
  • Wash crabapples. Remove stem and blossom ends. Do not peel or core. Prick skins to prevent splitting.
  • Place crabapples in hot syrup and simmer 5 minutes.
  • Place one each of allspice, cinnamon stick and clove in each jar. Alternatively, spices can be tied tightly in a cheesecloth bag and allowed to sit in the simmering syrup with the fruit. Remove spice bag before proceeding.
  • Working quickly, pack crabapples into hot sterilized jars. Cover crabapples with boiling syrup, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional syrup, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 25 minutes at altitudes of 1001 - 3000 feet or 30 minutes at altitudes of 3001 - 6000 ft.

Nutrition Facts : Calories 27 calories, 0.1 g fat, 0.2 g protein, 7.2 g carbohydrate, 0.1 g fibre, 0 mg sodium

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