Within the Lines

Crabapples, Part 2

Okay, so the crabapples are gathered; time to can them.  I did crabapple juice and crabapple sauce.  First, tho, I needed clean jars, washed in hot, sudsy water with a splash of bleach.

Then I cleaned the apples, putting them in one of my canners to cook -- because it's a nice thick pan to avoid burned apples on the bottom.

Cover apples with water and cook till just softened --not mush, or you'll have less juice.

Scoop into strainer to drain off juice, then...

sauce the apples.

Ooops!  I missed several steps in my picture taking.  I heated the sauce in the same heavy pan, adding sugar to taste.  At the same time, I heated my jars and lids in water.  Then filled hot jars with hot sauce and processed 15-20 min in boiling water bath. 

For the juice, I filled the jars at room temp. with the room temp. juice.  (I added no sugar, figuring I'll add it to taste when reconstituting.) 

Then I placed the filled jars into water in canner and heated while lids were also heating.  (Pan was covered while heating.)

When all parts were sufficiently hot, I put on lids and rings and processed ---hmmm, I think it was 10 minutes in boiling water bath.

Remove after processing, and admire the fruit of your labor as you listen to the lovely sound of pinging lids sealing!

Untitled Comment

{ 10:50, Friday, September 7, 2007 } { Posted by Brownsmichelle }

Oh thank you for posting. could you PM me the recipe. I have tons of crabapples and do not know what to do with them. How do I tell if they are ripe. I want to use them up. Hate to see things go to wast. Although my boys will be mad if I use them as they have crabapple fights with them.

All I Can Say Is

{ 01:59, Tuesday, September 11, 2007 } { Posted by pringlemom }

Whoa!