Crabapple Juice
photo by Sylas L.
- Ready In:
- 48hrs 30mins
- Ingredients:
- 4
- Yields:
-
12 quarts
ingredients
- 12 quarts boiling water
- 5 quarts crabapples
- 12 teaspoons cream of tartar
- jelly, bag
directions
- Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
- Boil the water.
- Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
- Add the creme of tartar to the boiling water and dissolve.
- Pour the water into each container to fill.
- Let stand 24 hours.
- Drain through the jelly bag.
- Discard apples.
- I can the juice but it can be stored in the freezer too.
- To can, sterilize the jars and lids.
- Boil the juice and fill sterilized jars.
- Make sure the lids pop as they cool as evidence of a good seal.
Reviews
-
This recipe works well but there are a few steps missing. You have to chop the apples and you should boil the juice gently for 1/2 an hour. My grandmother used to make gallons of this juice when we were kids and it was always nice and thick with lots of flavoring. she used to add 1/2 a cup of sugar to the juice if the apples were very tart and boil it for an additional 5 minutes. I still make this juice today. I add a few drops of red food coloring to it if I am using green crab apples and the kids call it grandma's punch.
RECIPE SUBMITTED BY
Mother of Nathanael, 1999
Evan 2002
Julia 2004
Adam 2008
Mama, Cook, Scholar, homework helper, dreamer, chauffeur, ravenous reader.
Favourite cookbook: "More With Less" by the Mennonite Central Committee