Spiced Crab Apples Recipe 385 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 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.

CANNED SPICED CRABAPPLES

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.

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.

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.

CINNAMON SPICED APPLES

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

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.