Spiced Crabapples — NCHFP
Tested NCHFP recipe for whole spiced crabapples in vinegar-sugar syrup.
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.
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. Keep the overnight syrup step and use 5% acidity vinegar.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/crabapples-spiced/