University of Minnesota Extension
www.extension.umn.edu
612-624-1222
Menu Menu

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

Fruits

Canning Spiced Crab Apples

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Ingredients

Yield: About 9 pints

Procedure

  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- or 2-gallon crock 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

Related Resources

  • © 2014 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy