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Ingredients
- 5 lb crab apples
- 4Â 1/2 c. apple vinegar, 5% acidity
- 3Â 3/4 c. water
- 7Â 1/2 c. sugar
- 4 tsp whole cloves
- 4 stk cinnamon
- 6 piece fresh ginger root - (1/2" ea)
Directions
- Remove blossom petals and wash apples, but leave stems attached. Puncture the skin of each apple four times with an ice pick or possibly toothpick.
- Mix vinegar, water and sugar and bring to a boil. Add in spices tied in a spice bag or possibly cheesecloth. Using a blancher basket or possibly sieve, immerse 1/3 of the apples at a time in the boiling vinegar/syrup solution for 2 min. Place cooked apples and spice bag in a clean 1- or possibly 2- gallon crock and add in warm 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 warm syrup, leaving 1/2-inch headspace. Adjust lids and process for 20 min in a boiling-water bath.
- This recipe yields about 9 pints.
- Yield: 9 pints
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