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Pickled Crabapples - Sept 16, 1978 Recipe

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This recipe for Pickled Crabapples - Sept 16, 1978 is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Choose round crabapples uniform in size. Do not pare them.

Spiced syrup: - Makes syrup for about 3 qts or a little more
1 qt vinegar
1 qt sugar
1 tbsp cinnamon
1 tbsp cloves
1 tbsp allspice
Directions:
Directions:
Heat together syrup ingredients until thickened.
Set aside until cool.

Cook apples until they can be pierced with a toothpick.

Place hot fruit in cans and cover with boiling syrup.
Sterilized cans should be hot when fruit is packed.

Note: Make syrup first and cook until thickened somewhat. Let Syrup Cool, then add apples and bring gradually to a boil, then simmer until done. Apples will burst if added to hot syrup.

Note: When filling cans add syrup enough to come up about 1 in or more over fruit as it settles among apples and is less over the top of them as it cools.
Number Of Servings:
Number Of Servings:
3 quarts
Personal Notes:
Personal Notes:
Jean Roselene Marcell Merritt (1908 - 2001)
Married September 1929 to Rev. Walter Peter Merritt (1907 - 1990), Pastor of Harrisville Holiness Church

 

 

 

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