Canning Crab Apples

We have a very large crab apple tree in our backyard that was aching under the weight of the hundreds of tiny apples this fall. 

The apples were so heavy that the branches were almost skimming the ground. 

They were still firm and a little on the green side yet but someone who shale remain unnamed said they were pretty sweet.

 ... ahem... it might have been me 







We picked 4 gallon ice cream pails of apples to play with in the kitchen. Last year I made crab apple jam so I knew I had to try something different this year.

Pickled Crab Apples

6 lb ripe crab apples

2 cups cider vinegar

2 cups white wine vinegar

2 cups packed brown sugar

1 stick of cinnamon

1 tablespoon whole cloves

1 tablespoon whole allspice

1.

Soak apples in a sink full of warm water and 1/4 cup white vinegar to clean them up a bit.

2.

In a 6 quart dutch oven mix remaining ingredients. Oven medium-high heat bring mixture to a boil. 

3.

Meanwhile, using a skewer or fork puncture skin of each apple and place in large bowl. Add apples to boiling spice mixture. Cook; 10 to 15 minutes stirring occasionally or until apples are softened. 

4.

Using a slotted spoon, remove apples and pack in hot sterile jars. Cover with hot syrup and seal using a hot water bath. **Check with your local extension services for detailed directions. 

5.

Allow to stand in a dark cool place for at least 1 month before serving. 

The end product isn't as glamorous as I had hoped but... we'll wait and see what it's like in a month