Crab apples

[Jeannine Anne]

My tree is loaded this year.. I generally make a lot of jelly and give it to a funds raiser but this year that won't use it all up. I fancy using it for something else too. I checked out Google and decided against any wine etc. Not sure about pickling them as I only tried them once from a friend and they were terrible, it could have been a bad recipe I guess so I am open to ideas there. Canned applesauce is a possibility but that is as far as my thinking goes.

Possibly apple pie but all that miniature peeling etc sounds like a frightful idea.

Anyone got any ideas please?

Oh and it is a fruiting apple not just a flowering one that has very tiny fruit, the fruit on mine are about as big as regular cherry tomato.

XX Jeannine

[bower]

Juice?


We have a lot of small apples too, in recent years, so I look forward to hear what you do with them. I guess you need a proper canner for juice but it sounds good.

[worth1]

I miss the pickled crabapples with clove they sold in big jars in Missouri.
Our grade school has crabapples growing all around the building.

[Jeannine Anne]

Juice?


We have a lot of small apples too, in recent years, so I look forward to hear what you do with them. I guess you need a proper canner for juice but it sounds good.

I do have a pressure canner and a juicer but to be frank watching that video gave me the creeps, those apples were ,damaged ,bruise, over ripe and not very clean, she left the stalks on and the seeds in and we are supposed to drink it raw..yuk.

I make jelly each year and am picky with the fruit for that and it is cooked of course.,I remove the twigs and don't use the bruised fruit as it changes the taste quite a lot, and the color. I don't want to boast but my crab apple jelly has won awards at county fairs and I think it is because I am very choosy about the standard of fruit that goes into it.

If I find anything worthwhile I will post it for you XX Jeannine

[Jeannine Anne]

I miss the pickled crabapples with clove they sold in big jars in Missouri.
Our grade school has crabapples growing all around the building.

Thanks Worth,I may have a go with just a few till I taste test it, I may have to play with it a bit to get it right. I have never seen a jar in a shop, had I done so I could have got a start from that. I was hoping some folks had actual recipes themselves

[worth1]

I miss the pickled crabapples with clove they sold in big jars in Missouri.
Our grade school has crabapples growing all around the building.

Thanks Worth,I may have a go with just a few till I taste test it, I may have to play with it a bit to get it right. I have never seen a jar in a shop, had I done so I could have got a start from that. I was hoping some folks had actual recipes themselves

The usual pickling spice and enough sugar to counter the vinegar.
Not putting enough sugar in is always the mistake people make.
If you like the picking solution you'll like whatever you pickle in it.

[bower]

I definitely saw recipes out there for pickled crabs, sounds like a great idea. Just in terms of minimal process vs pie filling.

I'm 100% with you Jeannine Anne on the quality of ingredients. I am also super picky and really parse the fresh food for the very best and clean. I don't care that it takes more time and effort, it's just the way I learned to do things, and it stuck with me. Even though my kitchen skills would be off the charts on the wrong end for speed, I don't care how long it takes me. But it does limit the big projects.

I once bought some organic apple juice that was brown like that, made from whole fruit I guess, and it was pretty good. Not my favorite as we get incredible beautiful clear apple juice here from Quebec, Rougemont. I drink it every day. Not made from crabapples though.

[svalli]

We have couple of Salla apple trees which make 1" - 1 1/4" fruits. https://sordivaramu.emu.ee/sort2.php?la ... =1198&mis=

The fruits are crisp and sweet and great to snack. I have made juice from them with the cider press, used for apple sauce and made canned compote.
For the compote and also for pies I cut them to quarters and remove the seeds and stem. No peeling is needed and would take way too much time. For the compote I cook them in some fruit or berry juice with sugar and pectin. Sometimes I have added cinnamon to the mixture. When making pies these apples are best to soften a bit by steaming when making the filling for a pie, since they seem to take long time to soften when pie is baking.

Here is compote made with the apples and lingonberries on a small bagel slice.

image.png

For the apple sauce I just cut them to halves and remove the stem before steaming in the steam juicer basket. I have a food mill, which separates the seeds and peels from the sauce, so no peeling and seeding the apples is needed.

Of course I wash the apples before eating or cooking.

[Jeannine Anne]

We have couple of Salla apple trees which make 1" - 1 1/4" fruits. https://sordivaramu.emu.ee/sort2.php?la ... =1198&mis=

The fruits are crisp and sweet and great to snack. I have made juice from them with the cider press, used for apple sauce and made canned compote.
For the compote and also for pies I cut them to quarters and remove the seeds and stem. No peeling is needed and would take way too much time. For the compote I cook them in some fruit or berry juice with sugar and pectin. Sometimes I have added cinnamon to the mixture. When making pies these apples are best to soften a bit by steaming when making the filling for a pie, since they seem to take long time to soften when pie is baking.

Here is compote made with the apples and lingonberries on a small bagel slice.
image.png


For the apple sauce I just cut them to halves and remove the stem before steaming in the steam juicer basket. I have a food mill, which separates the seeds and peels from the sauce, so no peeling and seeding the apples is needed.

Of course I wash the apples before eating or cooking.

Thank you that is exactly what I wanted, really appreciated xx Jeannine

[Jeannine Anne]

I definitely saw recipes out there for pickled crabs, sounds like a great idea. Just in terms of minimal process vs pie filling.

I'm 100% with you Jeannine Anne on the quality of ingredients. I am also super picky and really parse the fresh food for the very best and clean. I don't care that it takes more time and effort, it's just the way I learned to do things, and it stuck with me. Even though my kitchen skills would be off the charts on the wrong end for speed, I don't care how long it takes me. But it does limit the big projects.

I once bought some organic apple juice that was brown like that, made from whole fruit I guess, and it was pretty good. Not my favorite as we get incredible beautiful clear apple juice here from Quebec, Rougemont. I drink it every day. Not made from crabapples though.

Nice to meet another over the top 'food cleanie', XX Jeannine