Spiced Crabapples II — NCHFP
Second tested NCHFP formulation for whole spiced crabapples.
Ingredients
- 2 quarts crabapples with stems
- 3 cups distilled white vinegar 5% acidity
- 3 cups water
- 6 cups sugar
- 1 stick cinnamon 3-inch piece
- 1 tbsp allspice
- 1 tbsp whole cloves
Equipment
- Boiling-water canner
- Canning jars Use the jar size specified.
Directions
- Remove blossom petals, wash and drain crabapples, leave short stems attached, and pierce the peel with a sterilized needle.
- Combine vinegar, water and sugar with spices in a bag; boil until the syrup coats a spoon.
- Add apples, reheat slowly and simmer until tender. Pack hot fruit, cover with boiling syrup, and leave 1/2-inch headspace.
- Process pints 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Safety status: tested. Do not peel; heat slowly to limit bursting.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/crabapples-spiced-ii/