Posted by Lou on August 10, 2001 at 21:42:13:
In Reply to: Crabapple juice recipe posted by R, Armstrong on August 10, 2001 at 20:51:05:
APPLE JUICE
5 qt. crab apples
2 Tbsp. cream of tartar
5 qt. boiling water
sugar to taste (about 2 c.)
cinnamon stick
Remove stems and blossom ends from apples. Add the boiling water
and cream of tartar. Let stand for 24 hours. Drain juice. Do not
squeeze pulp from apples. Add sugar to taste. Boil 10 minutes. Seal
in jars. Can add cinnamon stick to soaking apples if you want. Boil
10 minutes. Seal in jars. Note: This is for little red tart apples.
If larger apples, cut apple in half or quarters. The sweeter the
apples, the less sugar needed.
CRAB APPLE PICKLES
2 quarts crab apples with stems (about 2 1/2 lbs)
6 cups sugar
2 sticks cinnamon
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
stanad 12 to 18 hours in a cool place. Carefully pack apples into
hot jars, leaving 1/4" head space. Remove spice bag. Bring pickling
liquid ito a boil. Pour hot liquid over apples, leaving 1/4" head
space. Remove air bubbles. Adjust caps. Process pints and quarts
15 minutes in boiling water bath. Yield: about 6 pints.
CRAB APPLE JELLY
4 lb. crab apples
juice from 1 lemon
3 c sugar
8 c water
Wash apples and cut in half and remove the stems and blossom ends.
Cook with the 8 cups water until soft and mushy. Line a colander
with a towel and strain the pulp pressing to remove as much juice
as possible. Measure the juice and add water to make 4 cups juice.
Heat to boiling and add sugar. Cook for 15 minutes or until 222
degrees on a candy thermometer, or you could test for sheeting of
the juice. Add the lemon juice, stir well. Pour into hot jars and
seal. Makes 4 (8 ounce) jars.
CRAB APPLE JELLY
4 cups crab apple juice (about 3 pounds crab apples & 3 cups water)
4 cups sugar
To prepare juice: Select firm, crisp crab apples, about one fourth
firm ripe, the rest fully ripe. Sort; wash; and remove stem and
blossom ends; do not pare or core. Cut crab apples into small
pieces. Add water; cover; and bring to a boil on high heat. Reduce
heat and simmer for 20 to 25 minutes, or until crab apples are
soft. Extract juice.
To make jelly: Measure juice into a large sauce pot. Add sugar
and stir well. Boil over high heat to 8 degrees F above the boiling
point of water, or until jelly mixture sheets from a spoon. Remove
from heat. Skim foam if necesssary. Pour hot into hot, sterilized
jars, leaving 1/4" head space. Adjust caps. Process 5 minutes in
boiling water bath. Yield: about 6 half pints.