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Canning Pickled Spiced Crabapples

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Canning Pickled Spiced Crabapples

  • 5 lbs crabapples
  • 4 1/2 cups apple cider vinegar (5%)
  • 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

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

  • 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 according to the recommendations in Table 1.

Table 1. Recommended process time for Spiced Crabapples in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints 20 min 25 30 35

Pickled Fruit

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.