Canning Crabapples

Two pint jars of home canned crabapples on a white counter with a bowl of crabapples next to them.

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Canned crabapples are a sweet-tart preserve that’s as beautiful as it is delicious. This tested canning recipe keeps the fruit whole and unpeeled, gently poached in a light syrup so it holds its shape and flavor.

Prep Time5

Cook Time5

Canning Time20

Total Time30

Course: Fruit Canning Recipes

Cuisine: American

Keyword: Crabapples in Syrup

Servings: servings, makes 6 to 8 pints

Equipment

Water Bath Canner

Ingredients

5 pounds whole crabapples stemmed and unpeeled
1½ cups sugar
5 ¾ cups water

Instructions

Prepare canning setup: Wash 6 to 8 pint jars. Prepare a water bath canner with a rack and heat jars in simmering water until ready to use. Wash lids and keep them warm, not boiling.
Make syrup: In a large stock pot, combine sugar and water. Bring to a boil, stirring until the sugar dissolves. Reduce to a simmer and keep hot.
Prepare crabapples: Rinse crabapples thoroughly and remove all stems. Do not peel. Use a fork or skewer to prick each crabapple 2–3 times to prevent bursting during cooking.
Simmer fruit: Carefully add crabapples to the hot syrup. Simmer gently (do not boil) for 5 to 10 minutes, until the fruit is heated through and just tender. Avoid overcooking, which will cause the fruit to split or lose shape.
Pack jars: Using a slotted spoon, pack hot crabapples into prepared jars, leaving ½ inch headspace. Ladle hot syrup over the fruit, maintaining ½ inch headspace. Remove air bubbles, wipe rims, apply 2-piece lids, and tighten to fingertip tight.
Process in water bath canner: Lower jars into the boiling water bath canner, ensuring they are covered by at least 1 to 2 inches of water. Process both pints and quarts for 20 minutes, adjusting for altitude (see notes).
Cool and store: After processing, turn off heat and let jars rest in the canner for 5 minutes before removing. Place jars on a towel and let cool undisturbed for 12–24 hours. Check seals, label, and store sealed jars in a cool, dark pantry for up to 18 months.

Notes

Crabapple Quantity: You’ll need about 5 pounds of whole crabapples to make 6 to 8 pint jars, depending on size. Smaller crabapples pack more tightly and may yield fewer jars.
Pricking the Skin: Use a fork or skewer to puncture each crabapple a few times. This keeps them from bursting during heating and ensures even cooking.
Color Change: Some crabapples may lose their bright red or pink blush during cooking, depending on variety. This is normal and doesn’t affect flavor or safety.
Use Ideas: Serve canned crabapples with pork, on charcuterie boards, or as a tangy dessert topping.
Syrup Options: This recipe uses light syrup, but you can safely substitute extra light, medium, or heavy syrup—or even juice or plain water (though flavor will be bland). Here are the ratios for other syrup types:
- Extra Light: ¾ cup sugar to 6½ cups water
- Light: 1½ cups sugar to 5¾ cups water
- Medium: 2¼ cups sugar to 5¼ cups water
- Heavy: 3¼ cups sugar to 5 cups water

Altitude Adjustments

The altitude adjustments for canning crabapples in a waterbath canner are as follows:

0–1,000 feet elevation: 20 minutes for both pints and quarts
1,001–3,000 feet: 25 minutes for both pints and quarts
3,001–6,000 feet: 30 minutes for both pints and quarts
Above 6,000 feet: 35 minutes for both pints and quarts

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