Spiced Crabapple Recipe
Old fashioned sweet and sour apple recipe for canning. Works well as a side dish for pork.
- Prep Time: 10 minutes
- Processing time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes
- Yield: 5-6 quarts 1x
- Method: Canning
Ingredients
Units
Scale
- 6.5 pounds crabapples
- 9 cups water
- 1/2 cup vinegar
- 6 cups white sugar
- 1 cup brown sugar
- 1 1/2 tablespoons whole cloves, placed in a spice bag
- 3 sticks cinnamon
Instructions
- Prepare syrup by mixing all ingredients except apples and heating until the sugar is dissolved. Boil one minute. Add apples (with blossom ends removed) to syrup. Simmer five minutes; remove spices.
- Load hot apples into hot quart jars, fill with syrup to 1/2 inch headspace. Remove air bubbles and check headspace.
- Wipe rim clean, screw on lid finger tight.
- Process jars in a water bath canner for 20 minutes.
- When the processing time is finished, remove jars from canner and place on a kitchen towel on the counter to cool completely.
- After 12-24 hours, check lids for seal. Remove rings, wipe any spills, date and label.
- Store in a cool, dark location. For best quality, use within 18 months.
Notes
Increase processing time by 1 minute for each 1,000 feet of additional altitude above 1,000 feet.