---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Spiced Crab Apples
  Categories: Fruits, Canning
       Yield: 9 pints
  
       5 lb Crab apples
   4 1/2 c  Apple vinegar (5%)
   3 3/4 c  Water
   7 1/2 c  Sugar
       4 ts Whole cloves
       4    Cinnamon sticks
       6    1/2 cubes ginger root
            -(fresh)
  
   Yield: About 9 pints
   
   Procedure: 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 Crab Apples in a
   boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   
   =============================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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