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Canned Crabapple Juice

With a harvest of crabapples, it's easy to make crabapple juice and preserve it for future enjoyment.
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Prep Time 30 minutes
Processing Time 10 minutes
Course: Beverage
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 cups Crabapples
  • 5 cups Water (for boiling water juicing method)
  • Honey or Sugar (to taste)

Method
 

  1. Wash crabapples and remove stem and blossom.
  2. Juice using your preferred method:
    Mechanical juicer
    Run crabapples through the juicer and skim of foam and sediment.
    Steam juicer
    Cut crabapples in half and process in a steam juicer for 30-60 minutes, or until juice is released.
    Boiling water
    Cut crabapples in half and then cover with 5 cups of boiling water. Let sit for 24 hours, then strain juice and discard solids.
  3. Fill mason jars to ¼ inch headspace, wipe jar rims with a paper towel wetted with white vinegar, and attach two part lids to fingertip tightness.
  4. Process in a boiling water canner for 10 minutes, or if at elevations of 3,001 to 6,000 feet process for 15 minutes.
  5. Remove canner from heat and let sit for 5 minutes. Carefully remove jars from canning pot and set on a thick towel on a counter or table overnight. In the morning, check that jars have sealed; sealed jars can be stored at room temperature for up to 18 months, and unsealed jars should be refrigerated and consumed promptly.