University of Minnesota Extension
 Menu  Menu

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Spiced Crab Apples

Print Email Share


Canning Spiced Crab Apples

Canned spiced crab apples

William Schafer


Yield: About 9 pints


  1. Remove blossom petals and wash apples, leaving stems attached.
  2. Puncture the skin of each apple four times with an ice pick or toothpick.
  3. Mix vinegar, water, and sugar and bring to a boil.
  4. Add spices tied in a spice bag or cheesecloth.
  5. Using a blancher basket or sieve, immerse 1/3 of the apples at a time in the boiling vinegar/syrup solution for 2 minutes.
  6. Place cooked apples and spice bag in a clean 1 gallon food container and add hot syrup.
  7. Cover and let stand overnight.
  8. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling.
  9. Fill pint jars with apples and hot syrup, leaving ½ inch headspace.
  10. Adjust lids and process.

Recommended process


National Center for Home Food Preservation. 2009. Selecting, Preparing and Canning Fruit. Spiced Crabapples

Related Resources

Revised by Suzanne Driessen 2015

  • © 2016 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy