Canning Pickled Crabapples
Crabapple pickles are a great condiment.
Remember to follow food safety instructions and select
blemish free fruit. We always prefer organic fruit without
pesticides.
Crabapples
weights are always approximated..
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Pint
1-1/4 lbs
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Quart
2-1/2 lbs
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Syrup (see chart below)
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medium
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medium
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Cinnamon Stick
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1/4
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1/2
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Whole Clove
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1
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2
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Waterbath Processing
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25 minutes
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30 minutes
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- Calculate total ingredients desired using our conversion chart.
- Wash and pare the fruit.
- Place clean fruit directly into sterilized canning jars with cinnamon and cloves.
- Select syrup strength and prepare syrup by combining water and sugar for pints or
quarts in a pan, and then heat slowly and boil lightly until the sugar is completely
dissolved.
- Pour hot syrup over fruit.
- Canning using cold pack method with 1/2” of headspace.
- Processing with a Water Bath for as referenced on chart above at 212 degrees.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, remove from boiling water and place the jars on a towel, separated
by 1” to cool naturally as quickly as possible.
- Labeling and Storing
Syrup Chart: Select the strength of the syrup from the chart below.
Syrup Content
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Liquid per Pint Jar
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Sugar per Pint Jar
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Liquid per Quart Jar
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Sugar per Quart Jar
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very light
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1/4 cup water 1/2 cup vinegar
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1/8 cup
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1/2 cup water 1 cup vinegar
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1/4 cup
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light
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1/4 cup water 1/2 cup vinegar
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3/16 cup
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1/2 cup water 1 cup vinegar
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3/8 cup
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medium
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1/4 cup water 1/2 cup vinegar
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1/4 cup
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1/2 cup water 1 cup vinegar
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1/2 cup
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heavy
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1/4 cup water 1/2 cup vinegar
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5/16 cup
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1/2 cup water 1 cup vinegar
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5/8 cup
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CanningUSA.COM A Simple Approach to Preserving Homemade Foods
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Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
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