Pickled Crabapples Food

PICKLED CRABAPPLES

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.

SPICED PICKLED CRAB APPLES

Steps:

• Gather the ingredients.
• In a large nonreactive pot, mix vinegar and sugar until brown sugar is dissolved. Bring to a boil.
• Put cloves and cinnamon sticks in a cheesecloth bag, and tie with a string.
• Add crab apples and spice bag to the pot, and boil until apples are tender.
• Remove the fruit with a slotted spoon, and pack into hot sterilized jars . Add the boiling syrup to within 1/2-inch of the top. Seal.
• Process crab apples in a boiling water canner for 20 minutes.
• Remove from canner and place on a towel-lined counter and let come to room temperature. Listen for the suction pop indicating a good seal. When cool, tighten the bands and store in a cool, dry, dark place for up to one year.

PICKLED CRAB APPLES

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.

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.