Because tender crab apples break down if cooked prior to packing into jars, these are first put into jars, which are then filled with hot liquid.
- Portion size 500 servings
- Credits : Canadian Living Magazine: July 2008
- 3 3/4 lbs crab apples (about 8 cups/2 L)
- 2 cinnamon sticks broken
- 2 teaspoons whole cloves
- 1 teaspoon black peppercorn
- 4 1/2 cups granulated sugar
- 2 1/2 cups cider vinegar
MethodPrick each crab apple with fork. Remove stem if desired. Pack tightly into 2-cup (500 mL) canning jars to 3/4 inch (2 cm) of rim. Set aside.
In square of cheesecloth, tie together cinnamon, cloves and peppercorns.
In large saucepan, bring sugar, 3 cups (750 mL) water, vinegar and spice bag to boil; boil for 10 minutes. Discard bag.
Pour syrup over crab apples, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes. (See Canning Basics)
Nutritional facts Per crab_apple: about
- Sodium 0 mg
- Protein 0 g
- Calories 21.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
- Iron 1.0
- Vitamin C 2.0