Spiced Pickled Crabapples

Ingredients

Instructions

1. 1Wash 5 pint canning jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Wash the crabapples, trim the stems short, and pierce the skin of each crabapple several times with a toothpick to keep them from bursting during cooking.
3. 3In a large pot, combine the water, sugar, cider vinegar, cinnamon sticks, and cloves and bring to a boil, stirring to dissolve the sugar.
4. 4Add the crabapples to the boiling syrup, reduce the heat, and simmer gently for 10 to 15 minutes, turning occasionally, until the fruit is tender when pierced with a fork but still holding its shape (do not boil hard or the skins will split and the fruit will turn to mush).
5. 5Using a slotted spoon, pack the hot crabapples into hot jars, then ladle the hot spiced syrup over the fruit to cover, leaving 1/2 inch of headspace, tucking a cinnamon stick into each jar if desired.
6. 6Remove air bubbles by sliding a nonmetallic spatula between the fruit and jar wall, add more syrup if needed to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and screw the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 20 minutes for pints or 25 minutes for quarts, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 2 weeks.
11. 11Do not reduce the vinegar amount, since the added vinegar along with the crabapples' own tartness is what keeps this product safely acidic for boiling-water canning.