My crabapples have come from a variety of trees this year. The last pick on a weekend came from two trees. One tree had a smaller fruit variety with nice color and great quality. The second had larger fruit with less color and average quality.
I'm really picky about the crabapples I select for spiced crabapples. I want nice color, apples all of similar size, and the best quality I can find. Since these are canned and to be eaten whole off the stem, they must be the best. No spots, no possible worm holes, no variance. Picky!
I had 1.5 pounds of the best crabapples for spicing and 1.5 pounds of average crabapples for freezing.
Spiced Crabapples:
Frozen Crabapples:
Image credit: Cale Ruiz
I'm really picky about the crabapples I select for spiced crabapples. I want nice color, apples all of similar size, and the best quality I can find. Since these are canned and to be eaten whole off the stem, they must be the best. No spots, no possible worm holes, no variance. Picky!
I had 1.5 pounds of the best crabapples for spicing and 1.5 pounds of average crabapples for freezing.
Spiced Crabapples:
- 8 cups crabapples with stems
- 1 1/2 tablespoons whole cloves
- 2 sticks cinnamon
- 1 1/2 tablespoons whole allspice
- 3 cups distilled white vinegar
- 3 cups water
- 6 cups sugar
Frozen Crabapples:
- Wash and cut the stem and blossom ends off each crabapple. Freeze in a freezer bag.
Image credit: Cale Ruiz