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LOCATION: Recipes >> Preserving >> Crabapple Pickles 01

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CRAB APPLE PICKLES

2 quarts crab apples with stems (about 2 1/2 lbs)
6 cups sugar
2 sticks cinnamon
1 1/2 tablespoons whole allspice
1 1/2 tablespoons whole cloves
3 cups water
3 cups vinegar

To prevent apples from bursting, run a large sterilized needle
through each. Tie spices in a cheesecloth bag. Combine remaining
ingredients in a large sauce pot. Add spices and boil 5 minutes.
Add apples, a layer at a time; cook gently until the apples are
almost tender. Carefully remove apples. Repeat until all apples
are cooked. Pour boiling syrup over apples. Cover and let apples
stanad 12 to 18 hours in a cool place. Carefully pack apples into
hot jars, leaving 1/4" head space. Remove spice bag. Bring pickling
liquid ito a boil. Pour hot liquid over apples, leaving 1/4" head
space. Remove air bubbles. Adjust caps. Process pints and quarts
15 minutes in boiling water bath. Yield: about 6 pints.

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