Monday, July 28, 2008
The recipe I use:
1 gallon crabapples
4 cups distilled white vinegar
6 cups sugar
2 cups water
2 sticks cinnamon, broken up
1 teaspoon whole cloves
1 tablespoon whole allspice
Wash the apples. Do not peel (wouldn't that be a job with crabapples!)
Mix together vinegar, water and sugar; bring to a boil.
Put the combined spices in a cheesecloth bag (I used a piece of old sheer panel curtain). Add to the boiling liquid and boil for about 10 minutes.
Add the apples and cook until tender, but don't overcook them (or they'll be mushy). Remove the bag of spices.
Pack apples into hot sterilized jars and cover with the boiling syrup. Seal and process. (I do mine in a water-bath canner, but today's regs call for pressure canning everything. If you use a pressure canner, follow the instructions for processing pickles.)
I doubled this recipe yesterday.