Canned Crab Apple Recipes

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

CRABAPPLE PRESERVES

Steps:

• Wash and remove blossom end.
• Leave stems on.
• Do not peel!
• Make syrup with sugar and water.
• bring to boil.
• Boil for 5 minutes.
• Add apples to syrup.
• boil until apples are tender and transparent.
• Fill hot jars with fruit and syrup to 1/2 inch of top.
• put on canning lids.
• Process in hot water bath for 15 minutes.