CRAB APPLE RELISH
6 pts. crab apples
1 lb. raisins
1 tsp. ground cloves
3 oranges, rind and juice
6 pts. sugar
1 tsp. ground cinnamon
1 pt. vinegar
Remove stems and cores from crab apples. Grind apples, orange and raisins. Mix with rest of ingredients. Let set overnight. In morning cook until soft. Seal.
CRAB APPLE JELLY
1 peck crab apples, cut in half
Put in large container to boil. Use enough water so that you can just see the water, almost to the top of apples. Boil at very low temperature for about 2 hours or until soft.
Put mixture in fine cheese cloth bag, let drain, do not squeeze bag as it will cloud the jelly. Just drip from bag. (Let drain overnight.)
Next A.M. use juice from apples, as follows:
10 cups apple juice = 11 cups sugar
8 cups apple juice = 8 8/10 cups sugar
6 cups apple juice = 6 6/10 cups sugar
3 cups apple juice = 3 3/10 cups sugar
Boil apple juice and sugar for 35 minutes. Skim at very last crab apple jelly. Put in jars while hot.
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PICKLED CRAB APPLES
Choose round crab apples, uniform in size. Do not pare them. Make a spiced syrup by heating:
1 qt. vinegar
1 qt. sugar
1 tbsp. each cinnamon and cloves
1 tsp. mace
1 tsp. allspice
When cool, add apples and heat gently, being careful not to burst fruit. Let stand in syrup overnight. Pack cold into clean jars and fill to within 1/2-inch of top with syrup. Put on lids. Process in water bath at simmering temperature (180 degrees) for 20 minutes. Makes 3 1/2 quarts.
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SPICED CRAB APPLES
1 qt. vinegar
3 c. water
4 c. sugar
1 tbsp. each cinnamon, cloves, mace, and allspice, tie loosely in a cheese
cloth bag
Heat the above together and let cool. Add 5 pints crab apples and heat slowly so as not to burst the fruit. Let stand in syrup overnight. Next morning, remove spice bag and pack in sterilized jars. Fill with syrup. Seal. Process in water bath 20 minutes.
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CRAB APPLE BREAD
1/2 c. shortening
1 c. sugar
2 eggs
2 tbsp. milk
1 tsp. soda
2 tsp. salt
2 c. chopped red crab apples
2 c. flour
Mix all together. Bake 1 hour at 350 degrees.
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CRAB APPLE BREAD
1/2 c. shortening
1 c. sugar
2 eggs
2 tbsp. milk
1 tsp. soda
2 tsp. salt
2 c. chopped red crab apples
2 c. flour
Mix all together. Bake 1 hour at 350 degrees.
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CRAB APPLE JUICE
Cover crab apples with water. Cook about 15 minutes. Let cool. Drain well.
2 c. juice
2 c. water
1/3 c. sugar
Boil 5 minutes. Pour while hot into jars. Seal or cool the juice well, then freeze
SPICED APPLE RINGS
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12 lb. firm tart apples (maximum diameter,2-1/2 inches)
12 cups sugar
6 cups water
1-1/4 cups white vinegar (5% acidity)
3 tbsp. whole cloves
3/4 cup red hot cinnamon candies or
8 cinnamon sticks and
1 tsp. red food coloring (optional)
YIELD: About 8 to 9 pints
PROCEDURE: Wash apples. To prevent discoloration,
peel and slice one apple at a time. Immediately cut
crosswise into 1/2-inch slices, remove core area with a
melon baller, and immerse in ascorbic acid solution (use one
teaspoon of powdered ascorbic acid per gallon of cold
water), to make flavored syrup, combine sugar, water,
vinegar, cloves, cinnamon candies, or cinnamon sticks and
food coloring in a 6-qt. saucepan. Stir, heat to boil, and
simmer 3 minutes. Drain apples, add to hot syrup, and cook
5 minutes. Fill hot jars (preferably wide-mouth) with
apple rings and hot flavored syrup, leaving 1/2-inch
headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR SPICED
APPLE RINGS IN A BOILING-WATER CANNER
packed hot, pints or half pints, 10 min.
SPICED CRAB APPLES
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5 lbs crab apples
4-1/2 cups apple vinegar (5% acidity)
3-3/4 cups water
7-1/2 cups sugar
4 tsp. whole cloves
4 sticks cinnamon
Six 1/2-inch cubes of fresh ginger root
YIELD: About 9 pints
PROCEDURE: Remove blossom petals and wash apples, but
leave stems attached. Puncture the skin of each apple four
times with an ice pick or toothpick. Mix vinegar, water
and sugar and bring to a boil. Add spices tied in a spice
bag or cheesecloth. Using a blancher basket or sieve,
immerse 1/3 of the apples at a time in the boiling vinegar/
syrup solution for 2 minutes. Place cooked apples and spice
bag in a clean 1- or 2- gallon crock and add hot syrup.
Cover and let stand overnight. Remove spice bag, drain
syrup into a large saucepan and reheat to boiling. Fill
pint jars with apples and hot syrup, leaving 1/2-inch
headspace. Adjust lids and process.
RECOMMENDED PROCESS TIME FOR SPICED APPLES IN
A BOILING-WATER CANNER packed hot, pints 20 min.
Apple or Crabapple Jelly
4 cups crabapple juice
(about 3 pounds crabapples and 3 cups water)
4 cups sugar
To prepare juice, select firm, crisp crabapples, about 1/4 firm-ripe and 3/4 fully ripe. Sort, wash and remove stem and blossom ends; do not pare or core. Cut crabapples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until crabapples are soft. Extract juice and pour into jelly bag. To make jelly, sterilize canning jars and measure juice into saucepot. Add sugar and stir well. Boil over high heat to 8 degrees Fahrenheit above the boiling point of water (approximately 220° F depending on the altitude where you live), or until jelly mixture sheets from spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Adjust lids and process in a boiling water bath canner for 5 minutes for pints at altitudes from 0 to 1,000 feet or for 10 minutes from 1,001 to 6,000 feet.
Spiced Pickled Crab Apples
INGREDIENTS:
6 cups apple cider vinegar
8 cups brown sugar
2 teaspoons whole cloves
3 sticks cinnamon
8 pounds crab apples
PREPARATION:
Boil vinegar, brown sugar, cloves, and cinnamon together. Leave stems on crab apples. Mix vinegar and sugar; bring to a boil. Put spices in a cheesecloth bag. Add crab apples and spice bag to syrup and boil until apples are tender.
Remove the fruit with slotted spoon and pack into hot sterilized jars. Pour in syrup. Seal.
Process crabapples in a boiling water canner for 20 minutes
* 6 cups apple cider vinegar
* 8 cups brown sugar
* 2 teaspoons whole cloves
* 3 sticks cinnamon
* 8 pounds crab apples
Preparation:
Boil vinegar, brown sugar, cloves, and cinnamon together. Leave stems on crab apples. Mix vinegar and sugar; bring to a boil. Put spices in a cheesecloth bag. Add crab apples and spice bag to syrup and boil until apples are tender. Remove the fruit with slotted spoon and pack into hot sterilized jars. Pour in syrup. Seal.
Process crabapples in a boiling water canner for 20 minutes. From 1,001 to 3,000 feet altitude, process for 25 minutes, and from 3,001 to 6,000 feet in altitude, process for 30 minutes. Over 6,000 feet, process 35 minutes.
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