Pickled Crabapples
Pickled Crabapples are an old-fashioned treat and a delicious way to enjoy crabapples in season. The sweet tart tang is perfect for serving with pork or other meat main dishes, and it's a delicious dessert topping. They're also tasty right out of the jar!
Ingredients
- 2 quarts crab apples stems attached, about 2 ½ lbs total
- 3 cups water
- 6 cups sugar
- 3 cups vinegar with at least 5% acidity
- 2 sticks of cinnamon
- 1 ½ tbsp whole cloves
- 1 ½ tbsp whole allspice
Instructions
- Begin by thoroughly cleaning your crabapples. Rinse them under cold running water and allow them to drain.
- Use a thin metal skewer to poke some holes in the apples to prevent the peel from bursting during the canning process. Set the apples aside.
- To make the pickling liquid, combine sugar, water, and vinegar in a large saucepan and heat it up until the sugar dissolves.
- Add the spices (which should be in a spice bag) and let it simmer for five minutes.
- Add the crabapples to the mix. Add them in one layer at a time and allow them to simmer until they're tender.
- Remove the apples and place them in a large bowl. Pour the pickling liquid over the apples, cover the bowl, and place it in the refrigerator for 12 to 18 hours.
- Once the waiting game is over, it's time to start canning! Remove the spice bag from the pickling liquid and put it back on the stove. Bring it to a boil and get ready to pack your hot jars.
- Load the jars, pouring apples with equal amounts of pickling liquid over them. Make sure you leave a half inch of headspace at the top of each jar.
- After packing the jars, make sure to clean the rims, center the lids, and adjust the bands to fingertip tightness.
- Then, place the jars on a rack over simmering water and process them for 15 minutes for pint jars and 20 minutes for quarts, adjusting for altitude. Make sure the jars are covered with at least one inch of water.
- Once the processing time is up, turn off the heat and let the jars cool for five minutes.
- Let the jars cool for 12 hours and check to make sure they're sealed.
- Label and store for up to a year!
Notes
Altitude Adjustments for Pickled Crabapples
If you're above 1000 feet in elevation, you'll need to adjust canning times to altitude: The altitude adjustments for pickled crabapples are as follows:- For Under 1,000 Feet in Elevation - 15 minutes for pints, 20 minutes for quarts
- For 1,001 to 3,000 Feet in Elevation - 20 minutes for pints, 25 minutes for quarts
- For 3,001 to 6,000 Feet in Elevation - 25 minutes for pints, 30 minutes for quarts
- For 6,001 to 8,000 Feet in Elevation - 30 minutes for pints, 35 minutes for quarts
- For 8,001 to 10,000 Feet in Elevation - 35 minutes for pints, 40 minutes for quarts