Old Fashioned Spiced Crab Apples Food

OLD FASHIONED SPICED CRAB APPLES

Steps:

• Wash the apples well, and leave the stems intact.
• Gently prick the apples all over with a fork or the tip of a small sharp knife. This is so that they don't burst as they cook.
• Combine the vinegar, water, and sugar in a pot.
• Roll over the cardamom pods with a rolling pin or the side of a wine bottle to gently crack them open. Don't lose any of the black seeds. Add the cardamom (seeds and pods) and cloves to the pan and bring to a boil
• Turn down the heat and add the apples to the pot. Simmer for about 5 to 10 minutes, depending on the size of your apples. Use your judgement, you don't want the apples to get soft and mushy.
• Carefully remove the apples from the hot liquid and pack them into your jar or jars.
• Strain the pickling liquid and then pour into the jars, completely immersing the fruit. Let cool and then cap and refrigerate.
• The apples can be canned, as well, for longer storage.
• Makes 1 quart

SPICED APPLE RINGS

Steps:

• Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2" slices, remove core area with a melon baller and immerse in ascorbic acid solution to keep the apples from discoloring.
• In a 6 quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies, or cinnamon sticks and food coloring (if using).
• Heat to a boil, stirring constantly until sugar dissolves then lower heat and simmer 3 minutes.
• Drain apples and add to hot syrup, and cook for 5 minutes.
• Fill prepared jars with apple rings and hot flavored syrup, leaving a 1/2" headspace.
• Check for air bubbles and add more liquid if needed to maintain the 1/2" headspace.
• Process pint or quart size jars in a boiling water bath for 20 minutes .
• Adjust time according to your altitude.
• NOTE: This can also be pressure canned. Pressure Canner - Hot pack pints or quarts and process for 8 minutes at the pressure specified according to your altitude and / or style of canner.

SPICY PICKLED CRABAPPLES

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.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
• Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
• (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
• Spoon the hot chutney into hot and sterile jars and seal immediately.
• Makes about 4 lbs chutney.
• Store in a dark and cool place and leave to mature for at least 2 weeks.
• Will keep in ideal storage conditions for up to 2 years+.

SPICED CRAB APPLES RECIPE - (3.8/5)

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 5-10 minutes. Remove from heat and let sit overnight. Pack into clean hot jars to 3/4 inch from rim and add syrup to cover, leaving 1/2 inch head space. Seal according to directions Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet.