Wash thoroughly, making sure stems and blossom ends are well cleaned. As crab apples are usually canned whole.
PRECOOK in boiling medium to heavy syrup for 5 min, Pack hot crabapples in clean hot jars. Cover fruit with boiling syrup leaving 1 half inch head space
NOTE for pickled or spiced crabapples use proportions for heavy syrup substituting vinegar for the liquid. To each cup of vinegar add 1 tsp whole cloves, 1 tsp allspice, and 1 tsp crushed stick cinnamon.
Cook under 5 lbs pressure for 8 minutes.
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