Crab Apple Sauce

Crab Apple SauceCrab Apple Sauce is sweet, tart, delicious, and reminds me of my childhood. My parents have lives in an old farmhouse for over fifty years. It’s nearly 200 years old now. They have a beautiful, large crab apple tree in their yard. It was large when I was a child and that was a long time ago. I remember picking crab apples from the lower branches and biting in to the sour goodness.

That tree is still there.  My kids go to Grandma and Grandpa’s house and do the same today. I have to wonder how many kids over the years have eaten from that tree. Were there children there before me?

If you like Crab Apple Sauce, you might enjoy How to Make Crab Apple Butter and How to Make Crab Apple Jelly.

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Tools you will need for making Crab Apple Sauce

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

Jar funnel

Clean damp cloth

Jar lifter

Water-Bath Canner

Cooling Rack or clean dry towel

crab applesIngredients for Crab Apple Sauce

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)

Instructions for Crab Apple Sauce

Crab Apples cookingWash 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.

Crab apples after sieveRun 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.

Finished Crab Apple SauceSlowly, simmer the mixture until it is your desired thickness, stirring occasionally to prevent scorching. Enjoy it now…or can it for later.

Canning Crab Apple Sauce

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.

Thank you for visiting Mama’s Homestead!

~Nelle

Crab Apple Sauce
Crab Apple Sauce is sweet, tart, delicious, and reminds me of my childhood. My parents have lives in an old farmhouse for over fifty years. It’s nearly 200 years old now. They have a beautiful, large crab apple tree in their yard.
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Ingredients
  1. Ingredients for Crab Apple Sauce
  2. 2 ½ to 3 pounds crab apples
  3. Select apples that are fresh, firm, ripe and blemish free.
  4. 1 cup water or apple cider
  5. 1 cup of pure cane sugar per quart of crab apple pulp (optional)
Instructions
  1. Instructions for Crab Apple Sauce
  2. 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.
  3. 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.
  4. Slowly, simmer the mixture until it is your desired thickness, stirring occasionally to prevent scorching.
Notes
  1. Refrigerate and enjoy it now…or can it for later.
Mama’s Homestead http://www.mamashomestead.com/
About Nelle

I am Nelle. I grew up in rural, small town, Ohio. When I was young, I learned a lot about homesteading from my parents, grandparents, aunts and uncles, 4-H, FFA, and others around me.
Now, I’m all grown up, have 6 children of my own, and plan to teach them everything I know.

Here on Mama’s Homestead, we talk and write about homesteading, homeschooling, and kidsteading (homesteading with kids). We teach our kids about survival, self-sufficiency, gardening (vegetable, herb, flower), orchard, beekeeping, home keeping, soap making, harvesting, cooking, food preservation, livestock, nature, crafts, homesteading tools and wares, and more…

Welcome to my homestead…come and learn with us!

Comments

  1. Hi Nelle! I’m new to your site, having just looked up crab apple sauce because I picked a pile of them today. You’re so lucky to have the history of your family farm and all the homestead teaching :) I think I was born too late and also love “old-fashioned” ways of doing things. Thanks for sharing your recipe. I’m sure I’ll be snooping around on your site :)

  2. Ken & Lily says:

    Hi Nelle!
    Re: your crab apple sauce recipe
    Like Jodie, we’re new to your site also, and just about to picked some perfectly ripe, though small crab apples. My (Ken’s) question is, however, regarding the cores (after quartering them). I.e. coring them
    Did you maybe forget that very (I presume) time-consuming step, or (not having one.. yet) is that something the food mill step handles?
    Thanks Nelle, (and), isn’t fall wonderful :) It’s almost begun.. up here in Canada!
    Ken

    • Sorry it took long to get back to you, it’s been a busy season. Yes, the sieve/food mill takes care of the crabapple cores. It would take a long time to core those tiny apples. Lol!

Trackbacks

  1. […] If you like Crab Apple Butter, you might like to make How to Make Crab Apple Jelly and Crab Apple Sauce. […]

  2. […] You might also like Crab Apple Sauce. […]

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