Canned Spiced Crabapples Food

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.

Yield 2 pint jars per 6 cups of crabapples.

Number Of Ingredients 5

Ingredients

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

SPICED CRABAPPLES

Spiced Crabapples image

Make and share this Spiced Crabapples recipe from Food.com.

Provided by Diana Adcock

Categories Fruit

Time 35m

Yield 6 pints

Number Of Ingredients 7

Ingredients

4 1/2 cups white sugar
3 cups water
2 1/2 cups white vinegar
1 (4 inch) cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole clove
8 cups washed, drained, and pricked once with a fork crabapples

Steps:

Combine sugar, water and vinegar in a large stainless or enamel saucpan.
Break up cinnamon and tie up with allspice and cloves in a large square of cheesecloth and add to pan.
Bring to a boil and boil for 10 minutes.
Add prepared crabapples and return pan to a boil, reduce heat and boil GENTLY for 10 to 15 minutes.
Remove spice bag.
Pack into clean hot jars to 3/4 inch from rim and add boiling syrup to cover, leaving 1/2 inch head space.
Do the jar thing.
Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.

PICKLED CRABAPPLES

Pickled Crabapples image

Found this on a hand written card in Mom's collection. I remember her making these. She loved them but only made them a couple of times because she could never find the right apples. A good sound CRAB apple is what is needed for this It makes an interesting addition to a relish tray. The smell of this on the stove is a reminder of "home" for me. Yes, time consuming but worth it.

Provided by TigBear

Categories Apple

Time P2DT4h

Yield 5 pints, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 quarts crabapples (may vary)
1 quart vinegar
1 cup water
1 quart sugar
1 tablespoon cinnamon
1 tablespoon clove
1 teaspoon mace
1 teaspoon allspice

Steps:

Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints.
Remove from heat and allow to cool.
When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam").
Remove from heat and allow to stand overnight.
Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup.
Put on cap, screwing the band tight.
Process in water bath at simmering temperature (180 degrees F) for 20 minutes.

Nutrition Facts : Calories 1499.1, Fat 3.2, SaturatedFat 0.6, Sodium 22.3, Carbohydrate 378.8, Fiber 1.8, Sugar 199.8, Protein 3.8

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