Tired of trying to core your tiny crab apples? Here is a great juice recipe that takes very little effort. The recipe says to cut apples in half, but I tried it out with some very small crab apples and left them whole, stem on and all, and the juice came out great!
- 4 quarts (4 L) Crab apples
- 2 tbsp (30 ml) Cream of Tartar
- 5 quarts (5 L) Boiling water
- 1-2 cups (250-500 ml) Sugar
- Wash Apples, cut in half and place in large stock pot.
- Sprinkle apples with cream of tartar and cover with boiling water.
- Let stand for 24 hours.
- Pour through a strainer or cheesecloth to capture all the liquid. Compost remaining pulp.
- Pour liquid back into clean pot and bring to boil.
- Sweeten to taste and continue to boil for 15 minutes.
- Chill, bottle and enjoy.
If you wish, you can preserve the juice by canning it. After boiling it for 15 minutes, pour the hot liquid into hot, sterilized jars, leaving 1/4 inch (6mm) headspace. Wipe the jar rim with a clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight. Process in hot water bath for 10 minutes. Remove jars, cool undisturbed for 24 hours and check seal. Makes 9 quart (1L) jars.
Recipe from Prairie Fruit Cookbook by Getty Stewart.