Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Spiced Crabapples — NCHFP is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Spiced Crabapples — NCHFP
Ingredients
- 5 lb crabapples stems attached
- 4 1/2 cups apple cider vinegar 5% acidity
- 3 3/4 cups water
- 7 1/2 cups sugar
- 4 tsp whole cloves
- 4 sticks cinnamon
- 6 pieces fresh ginger root 1/2-inch cubes
Equipment
- Boiling-water canner
- Canning jars Use the jar size specified.
Directions
- Remove blossom petals, wash apples, leave stems attached, and puncture each apple four times.
- Boil vinegar, water and sugar with spices tied in a bag. Immerse one-third of the apples at a time for 2 minutes.
- Place apples and spice bag in a crock, cover with hot syrup and stand overnight. Next day remove spice bag, drain and reboil syrup.
- Pack apples and hot syrup in pint jars with 1/2-inch headspace. Process 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Recipe Notes
Private Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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