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.                        

                      A BOILING-WATER CANNER                

                     Process Time at Altitudes of           
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.  

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