Canning Recipes




Crab Apple Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 quarts crab apples with stems - (abt 2 1/2 lbs)
6 cups sugar
2 cinnamon sticks
1 1/2 tablespoons whole allspice
1 1/2 tablespoons whole cloves
3 cups water
3 cups vinegar

To prevent apples from bursting, run a large sterilized needle through
each. Tie spices in a cheesecloth bag. Combine remaining ingredients in
a large sauce pot. Add spices and boil 5 minutes.

Add apples, a layer at a time; cook gently until the apples are almost
tender. Carefully remove apples. Repeat until all apples are cooked.
Pour boiling syrup over apples. Cover and let apples stand 12 to 18 hours
in a cool place.

Carefully pack apples into hot jars, leaving 1/4 inch head space.

Remove spice bag. Bring pickling liquid it to a boil. Pour hot liquid
over apples, leaving 1/4 inch head space. Remove air bubbles. Adjust
caps. Process pints and quarts 15 minutes in boiling water bath.

This recipe yields about 6 pints.




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