Canning Spiced Crab Apples Food
CANNED SPICED CRABAPPLES
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
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
SPICY PICKLED CRABAPPLES
These taste like the canned crabapples that grandma used to make!
Provided by Wendy L
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Stick 2 or 3 cloves into each of the crabapples, and set aside.
- In a large pot, stir together the water, sugar, and vinegar. Place allspice berries, cinnamon sticks, and lemon zest in cheesecloth, and tie cheesecloth to make a small bag; add to pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the crabapples,and simmer until tender, about 20 minutes.
- Use a slotted spoon to lift out crabapples and place them into sterile jars. Cover with hot syrup, and seal in a hot water bath for 10 minutes, or until the centers of the lids are depressed. If the syrup seems too thick, add more water. Refrigerate after opening.
Nutrition Facts : Calories 315 calories, Carbohydrate 80.9 g, Fat 0.6 g, Fiber 2.9 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 28 mg, Sugar 55.1 g
SPICED CRAB APPLES
Steps:
- 1. Run a large needle through each apple to prevent them from bursting. 2. Tie spices in cheesecloth bag. Combine remaining ingredients and spice bag in a saucepan; bring to a boil. Cook 5 minutes. 3. Add apple, 1/2 at a time; simmer until almost tender. Remove from syrup and place in a large container. 4. Remove spice bag from syrup. Bring sugar to boiling point: pour over apples. 5. Cover and let stand overnight. 6. Place apples in sterilized jars. Reheat syrup; pour into jars. Seal. 7. Process in hot water bath for 10 minutes.
PICKLED CRAB APPLES
I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Combine the vinegar, sugar, cloves and cinnamon in a large stainless-steelpan. Bring to a boil over high heat and stir until the sugar dissolves, about 3 minutes.
- Reduce heat to medium, add the apples, and cook until barely done, about 5-6 minutes.
- Using a slotted spoon, pack the apples into clean, dry jars with sealable lids. Laddle in the hot syrup to within 1/2 inch of the jar rims and cover.
- Store jars in a cool, dark place.
Nutrition Facts : Calories 1341.8, Fat 2, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 338, Sugar 200.8, Protein 2.7
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And the Ball Blue Book (2009 edition) has a very similar recipe, complete with canning instructions, on page 86. Neither of them seems to call for anything red. I, too, remember the bright red crab apple pickles. Maybe between the skins and the spices the pickling liquid ends up red? On October 26, 2013 at 8:09 pm
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