Crab Applesauce

There is something quietly magical about a pot of crab apples simmering on the stove. The whole kitchen fills with a fragrance that is equal parts tart and sweet, warm and fruity the way old-fashioned used to be. Crab applesauce is one of those simple, honest recipes that has been made in homestead kitchens for generations.

Unlike regular applesauce, crab apple sauce carries a bright, tangy edge that sets it apart. The natural tartness of the apple gives it a complexity that sweeter varieties simply can’t match. They are naturally high in pectin, so the sauce has a lovely body to it that is thick and satisfying without adding any thickeners.

It is delicious warm, spooned alongside a pork roast or over a stack of buttermilk pancakes. It is equally great cold or eaten straight from the jar. We love it both ways.

A rosy, old-fashioned applesauce with a bright, tangy edge — simple to make, naturally sweet-tart, and delicious warm or cold alongside pork, pancakes, or a spoon.

• A large sauce pan

• Paring knife

• Food mill

• Bowl or other pan to run the food mill over

• Measuring cups and spoons

• Prepared canning jars and lids, if needed

• Jar funnel

• Clean damp cloth

• Jar lifter

• Water-Bath Canner

• Cooling Rack or clean dry towel

• 2 ½ to 3 pounds crab apples *Select apples that are fresh, firm, ripe and blemish free.

• 1 cup water or apple cider

• 1 cup of pure cane sugar per quart of crab apple pulp (optional)

• Wash and quarter your crab apples. Place them in a large sauce pan, add 1 cup of water or apple cider to start the cooking process, and heat to simmering. Cook until crab apples are softened, stirring them often to keep them from sticking to the pan.

• Run crab apples through a food mill or sieve and return the apple pulp to your sauce pan. I added ¼ cup of pure cane sugar per cup of apple pulp (1 cup of pure cane sugar per quart of crab apple pulp). If you like tart apple sauce, skip the sugar.

• Slowly, simmer the mixture until it is your desired thickness, stirring occasionally to prevent scorching. Enjoy it now…or can it for later.

• Ladle your crab apple sauce into hot prepared canning jars to within ½ inch of the rim of the jar. Wipe the rim of your jar with a clean, damp cloth. Place your lids onto your jars, making sure the rubber seal meets the jar rim. Screw on the metal ring/band firmly.

• Use a jar lifter to place your crab apple sauce in the metal canning rack in a boiling water bath. Process pints and quarts in the boiling water bath for 20 minutes (times indicated for 1,000 feet above sea level).

• When the time is complete turn off the heat, remove the canner lid, and allow the canner to cool for 5 to 10 minutes. Remove your jars of crab apple sauce from the canner; place them on a cooling rack or dry kitchen towel two inches apart to cool. Some of the bands may seem loose at this point, do not re-tighten them.

• After 12 hours, check to see if the jars have sealed, the center of the lid should be concaved and not able to flex. Remove the metal bands/rings; carefully try to pull the lid off with your finger tips to check the seal again. Place any unsealed jars in the refrigerator and use as soon as possible or reprocess starting over with new jars and lids.

• Allow sealed jars to cool for 24 hours. Wash the jars (especially the threads) and label them with contents and date. Store your crab apple sauce in a cool, dry place away from light.

Warmly,

— Nelle, Mama’s Homestead

Rooted. Gathered. Passed Down.

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