To prepare the crabapples, rub the fuzz from the blossom ends, but leave stems on; wash well, then prick the skins with a large darning needle to keep the fruit from bursting while cooking. Tie the spices loosely in a square of muslin or double thickness of cheesecloth, and put the bag in a large enameled kettle with the vinegar, water, and sugar; bring to boiling and boil together for 3 minutes. Add the crabapples and simmer until just tender--not mushy. (Test after 15 minutes by poking one deeply with a darning needle: there should be a little resistance.) Discard the spice bag, and pack the crabapples immediately in hot pint jars and cover them with the very hot syrup in which they were cooked, leaving 1/2 inch of headroom. Adjust the lids and process the jars in a Hot-Water Bath (185 F/85 C) for 10 minutes. Remove; complete seals if necessary.
Wine Pairing(s)
Michael David Phillips 'Old Vine' 7 Deadly Zins
Zig Zag Zin Zinfandel
C.G. Di Arie 'Southern Exposure' Zinfandel
Dry Creek Reserve Zinfandel
Franciscan 'Oakville Estate' Zinfandel
Sebastiani Zinfandel
Marietta Zinfandel
Howell Mountain 'Beatty Ranch' Zinfandel
Norman 'Buzzard Tree' Zinfandel
La Rocca Zinfandel 'Sutter County'
Carbohydrates 9 Calories 35 Calcium 3 Vitamin A 6
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | fredda
07/19/09 06:28 PM | quantityyour recipe sounds good but lacks the amount of jars needed |
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