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Crabapple Juice

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“This is a great replacement for cranberry juice. I use it in punches and to de-sweeten commerical juice. My mom has a great dark red crabapple tree in her yard so I always have an abundant supply.”
48hrs 30mins
12 quarts

Ingredients Nutrition


  1. Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
  2. Boil the water.
  3. Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
  4. Add the creme of tartar to the boiling water and dissolve.
  5. Pour the water into each container to fill.
  6. Let stand 24 hours.
  7. Drain through the jelly bag.
  8. Discard apples.
  9. I can the juice but it can be stored in the freezer too.
  10. To can, sterilize the jars and lids.
  11. Boil the juice and fill sterilized jars.
  12. Make sure the lids pop as they cool as evidence of a good seal.

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