Hello Reddit! My internet searching hasn’t yielded the info I had hoped. I have picked many pounds of these tiny crabapples. They’re pretty sweet but quite tiny. Am I limited to jams and jellies? They’re too small to core out the seeds, and even removing each stem and apple blossom seems like a lot of work. What are my best canning options here? Thank you!
by flightgirl78
5 Comments
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What do you have for a food mill and what is your tolerance for black specks from blossom ends and seeds? If you have a fairly good mill, pluck the stems, cook a small batch, milk it and see how the black bits look. If acceptable… I don’t see why you shouldn’t make apple butter from it…
I have used similar sized crab apples to make apple jelly and apple butter. I had about 40 pounds to work through last fall. It was a lot of work but I put on a movie I’ve seen a hundred times and cut off the stems and the bottom blossom. I actually used my instant pot to soften the apples and used the juice that was extracted to make the apple jelly and then ran the rest through my food mill to use for the apple butter.
I would just do a jelly with them.
https://www.bernardin.ca/recipes/en/crabapple-jelly.htm?Lang=EN-US
I’d do apple jelly