Michigan State University Extension
Preserving Food Safely - 01600902


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.


Process Time at Altitudes of
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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