Michigan State University Extension
Preserving Food Safely - 01600902
10/13/97

### SPICED CRAB APPLES

    5
    lbs crab apples

    4-1/2
    cups apple vinegar (5% acidity)

    3-3/4
    cups water

    7-1/2
    cups sugar

    4
    tsp. whole cloves

    4
    sticks cinnamon

    Six
    1/2-inch cubes of fresh ginger root

      YIELD:  About 9 pints

      PROCEDURE:  Remove blossom  petals  and wash  apples, but

    leave
     stems attached.  Puncture the skin of each apple four

    times
    with an  ice pick  or toothpick.  Mix  vinegar,  water

    and
    sugar and bring to a boil.  Add spices  tied in a  spice

    bag
     or cheesecloth.  Using  a  blancher  basket  or  sieve,

    immerse
    1/3 of the apples  at a time in the boiling vinegar/

    syrup
    solution for 2 minutes.  Place cooked apples and spice

    bag
    in a clean 1- or 2- gallon  crock  and  add  hot  syrup.

    Cover
    and let  stand  overnight.  Remove  spice  bag,  drain

    syrup
    into a  large  saucepan  and  reheat to boiling.  Fill

    pint
    jars  with  apples  and  hot  syrup,  leaving  1/2-inch

    headspace.
     Adjust lids and process.

               RECOMMENDED PROCESS TIME FOR SPICED APPLES IN

                         A BOILING-WATER CANNER

                        Process Time at Altitudes of

    Style

    of
           Jar     0-         1001-       3001-     Above

    Pack
         Size    1000 ft.   3000 ft.    6000 ft.  6000 ft.

    Hot
          Pints   20 min.    25 min.     30 min.   35 min.

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