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joanne
Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire
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 Posted: Fri Sep 16, 05 11:37 am Post subject: Spiced Crabapples |
 
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Whilst hunting on the net looking for some other things to do with the rather large harvest of crab apples I've got - I found this on https://www.homecanning.com/can/AlRecipes.asp?R=323 looks like a potiential Christmas or Yule pressie.
Obviously its American as it talks about canning but I think that is what we call bottling anyway
Pretty picture too
Spiced Crabapples
Ingredients
8 cups (2000 ml) crab apples, about 3 3/4 lb (1.7 kg)
4 1/2 cups (1125 ml) granulated sugar
3 cups (750 ml) water
2 1/2 cups (625 ml) white vinegar
4 inch (10 cm) cinnamon stick
1 tbsp (15 ml) Each: whole allspice and whole cloves
Instructions
* Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
* Combine sugar, water and vinegar in a large stainless steel saucepan. Tie cinnamon, allspice and cloves into a large square of cheesecloth, creating a spice bag; place in saucepan. Bring mixture to a boil; boil 10 minutes.
* Wash and stem crab apples; drain but do not peel. To avoid bursting fruit, prick each crab apple with a fork. Add crab apples to boiling mixture and return to a boil. Stirring occasionally to prevent scorching, boil gently uncovered, 10 to 20 minutes or until crab apples are tender. Do not overcook. Discard spice bag and remove from heat.
* Pack hot crabapples into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover crabapples to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met –fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining crabapples and hot liquid.
* Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.
* After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
* Makes about 6 x 500 ml jars. |
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Leonie
Joined: 13 Sep 2005
Posts: 731
Location: West Sussex
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judith
Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
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Leonie
Joined: 13 Sep 2005
Posts: 731
Location: West Sussex
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joanne
Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire
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Leonie
Joined: 13 Sep 2005
Posts: 731
Location: West Sussex
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joanne
Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire
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Leonie
Joined: 13 Sep 2005
Posts: 731
Location: West Sussex
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