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
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
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 CRABAPPLES
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
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
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
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
CURRIED PORK CHOPS WITH BRANDIED PEACH AND CRABAPPLE CHUTNEY
Steps:
- In a small skillet, cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder.
- Transfer mixture to a small bowl and stir in peaches, crabapples and parsley.
- Pat pork chops dry. In a small dish, stir together remaining 3/4 teaspoon curry powder, salt and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet, heat remaining 1/2 tablespoon oil over moderately high heat until hot, but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with chutney.
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.
Nutrition Facts : Calories 288 kcal, Carbohydrate 73 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 47 g, Fat 0 g, ServingSize 7 to 8 quarts (30 servings), UnsaturatedFat 0 g
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- Prepare syrup by adding honey to water and heating until the honey is dissolved (this is a nice way to use crystallized honey straight from the jar). Add cinnamon sticks, simmer five minutes. Add apples (with blossom ends removed) to syrup. Simmer five minutes (just to heat through), you don’t want to overcook them, as they will cook more during processing. Apple skins will darken as they cook (think applesauce or baked apples).
- Load hot apples into hot quart jars, fill with syrup to 1/2 inch headspace. Run you chopstick or small non-metallic spatula between the apples and the jar to remove air bubbles (metal may scratch the inside of the jar). Add extra syrup if needed. Wipe rim clean, screw on lid (not too tight – air must escape during processing).
- Place jars on rack in canner. When all apples are packed (you should have 4-5 jars), lower jars into water. Make sure jars are covered by 1-2 inches of water. Bring to boil, process (boil gently) 20 minutes. (See peach post for photos of canning setup and jars in canner.)
17 USES FOR CRABAPPLES YOUR FAMILY WILL LOVE | HOMESTEAD HONEY
From homestead-honey.com
- Homemade Crabapple Pectin. Most jelly or jam recipes contain store-bought pectin to create the thickening needed. Pectin is a naturally occurring substance found in many berries, apples, and fruits, and when combined with sugar, it creates the thick, gel-like texture we expect in jellies and jams.
- Crabapple Jelly. Crabapples are naturally full of pectin. Therefore, to make crabapple jelly, no additional pectin is required, just sugar to balance the tartness of the crabapple.
- Crabapple Jam. Not a fan of jelly? Try making jam instead! This delicious sounding recipe for crabapple jam adds fresh mint leaves and vanilla, with a consistency similar to apple butter.
- Crabapple Sauce. Skip the applesauce and make crabapple sauce instead. All you need is two ingredients: crabapples and your favorite sweetener. My favorite method for making applesauce is to use a food mill to remove the work of peeling!
- Crabapple Butter. After you make crabapple sauce, try thickening it down into crabapple butter! Add some cinnamon, nutmeg, and cloves for a true taste of Autumn, and enjoy on a thick slice of homemade bread.
- Crabapple Fruit Leather. Do your kids love fruit leather? It makes a quick, healthy, on-the go snack that you can easily make at home with a food dehydrator.
- Caramel Crab Apples. In Central Vermont, an annual fall outing is to the Tunbridge Fair. This is your classic harvest fair experience – livestock shows, carnival rides, and the usual fair food, including caramel apples.
- Pickled Crabapples. Most people are comfortable pickling vegetables like beans and cucumbers, but fruit can be pickled too! Imagine a spicy pickled crabapple as a delicious addition to roasted chicken or placed on an appetizer tray.
- Crabapple Chutney. Chutney complements different dishes, especially poultry or pork dishes. You may change the spices in the recipe, or you might add other herbs like oregano or rosemary.
- Crabapple Syrup. This crabapple syrup elevates a simple fruit into a gourmet topping for breakfast foods, or a mix-in for winter cocktails. It only requires crabapples, sugar, and water.
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- In a large saute pan, (I used a 10in size). Heat 2 tbsp of the grapeseed oil or lard until lightly smoking. Season the pork liberally with salt and pepper, then sear in the pan for 2-3 minutes on each side until well browned. By now the pork should be medium rare. If you like your pork a little less done, (trichinosis is a thing of the past) allow the pork to rest in a warm place while you cook the cauliflower and make the sauce. If you want your pork more done, place it in the oven on a cookie sheet lined with a roasting rack and cook for 10 minutes more.
- Begin making the crab apple sauce by deglazing the pan with 3 tbsp of calvados, scraping up the browned bits. Add the crab apples, their pickling juice, and the stock, and reduce on medium high heat until the sauce is reduced by half and is thickened enough to lightly coat the back of a spoon. Reserve the sauce until it's time to plate.
- To cook the cauliflower, heat a large saute pan with 3 tbsp of the grapeseed oil or lard until lightly smoking. Add the cauliflower, making sure that the slices don't overlap in the pan. Season the cauliflower with salt and pepper and Cook for 4-5 minutes, until the cauliflower is golden brown and caramelized.
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