Michigan State University Extension
Preserving Food Safely - 01600902
5 lbs crab apples 4-1/2 cups apple vinegar (5% acidity) 3-3/4 cups water 7-1/2 cups sugar 4 tsp. whole cloves 4 sticks cinnamon Six 1/2-inch cubes of fresh ginger root
YIELD: About 9 pints
PROCEDURE: Remove blossom petals and wash apples, but leave stems attached. Puncture the skin of each apple four times with an ice pick or toothpick. Mix vinegar, water and sugar and bring to a boil. Add spices tied in a spice bag or cheesecloth. Using a blancher basket or sieve, immerse 1/3 of the apples at a time in the boiling vinegar/ syrup solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2- gallon crock and add hot 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 hot syrup, leaving 1/2-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIME FOR SPICED APPLES IN A BOILING-WATER CANNER
Process Time at Altitudes of Style of Jar 0- 1001- 3001- Above Pack Size 1000 ft. 3000 ft. 6000 ft. 6000 ft.
Hot Pints 20 min. 25 min. 30 min. 35 min.