Canned Crab Apple Cider

What a deliciously rewarding way to put all of those garden crab apples to good use! This Crab Apple Cider is canned in a waterbath canner to ensure safe longterm storage. Nothing beats a warm, homemade crab apple cider on a cold wintery day!

A few years back, I made Crab Apple Jelly using the crab apples from the trees in our backyard. It was my first time cooking with crab apples and I was hooked. Since then I made a spiced version of that crab apple jelly as well as these delicious Cranberry Crab Apple Meatballs! Today, I want to show you how to make homemade Canned Crab Apple Cider! Look at those adorable jars! They would make great hostess gifts for Christmas!

The first summer we owned our home, we were excited to discover a crab apple tree in the backyard. We patiently waited until early September and picked all of the crab apples we could. I had full intentions of making Crab Apple Jelly. I spent all afternoon washing them and chopping them. Before long, it was too late in the day to start making jelly. The weekend was over and it was back to work in the morning. I placed the prepared crab apples in large Ziploc bags and stashed them in the freezer. My intention was to make jelly the following weekend.

Months later, the frozen crab apples went into the compost. The next summer, however, I was determined to not let that happen again. I’m happy to report that in the years that followed, I’m never too tired or it’s never to late in the day to preserve my crab apples, because the reward of opening a jar throughout the winter months is just too good!

ALL CRAB APPLES ARE EDIBLE!

It’s true! Red, pink, green, purple – no matter the colour or the size, if it’s a crab apple, you can eat it. Now, I would not recommend you pull a crab apple off a tree and start munching. Crab apples in their raw state are very tart. They can also be very hard and tough to chew.

Even though most of us think that crab apples are just ornamental, you can turn those little fruits into a delicious jam, jelly, cider, and even cakes and loaves!

They may be small and tart, but you can make some amazing recipes with the fruit of a crab apple tree. With exceptionally high pectin and acid content, they are ideal for jelly. And when you cook them, the apple flavour intensifies, so you get a very apple-y jelly as a result. In this recipe, I’m adding brown sugar, cinnamon, and allspice to make the most glorious cider!

HOW TO TELL IF A CRAB APPLE IS RIPE:

I must have tested the crab apples on our tree every couple of days for about a month. Throughout summer they were very green with a blush pink colour on the tops. Overnight, the colour deepened to a beautiful Christmas red.

It’s at that stage that you’ll want to pay attention to the ripening. Every day or two, pick a few crab apples from the tree. Don’t pick them from the same branch. Walk around the tree to take a sample from various branches.

With a sharp knife, cut directly through the center of the apple. Once you do, you’ll want to pay close attention to the seeds. If the seeds are white in the center and the exterior, the crab apples are not ripe enough.

When the seeds turn to an off-white colour in the center, but have a dark brown skin, then the apples are ready to be harvested. In my case, the skin on the seeds turned from white to dark brown over a period of five or six days.

HERE IS WHAT YOU WILL NEED:

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

• Crab Apples – You will need 24 cups of crab apples that have been washed well. The stems and blossom ends should be cut away and discarded. Measure the 24 cups after you have discarded the ends.
• Brown Sugar 
• Cinnamon Sticks – Use sticks and not ground cinnamon. The sticks will soak in the cider and will be fully removed before canning. Ground cinnamon cannot be removed or strained away too well and will leave your cider with a gritty note.
• Allspice – Contrary to what its name suggests, allspice isn’t a blend of other spices.  Allspice comes from a dried brown berry from a tree.  It is a warm-tasting spice and is very aromatic. You will need whole allspice, not ground.
• Water

HOW TO MAKE CRAB APPLE JAM

Cooking the Crab Apples

Wash the crab apples well. Remove stems and discard. Trim the blossom end and discard. Add the prepared crab apples, brown sugar, cinnamon sticks, whole allspice, and water to a large pot. (If you don’t have a pot large enough, you can add half of each ingredient to two separate pots.) Bring to a boil over medium heat. Continue to boil for one hour and use a potato masher to break down the crab apples every 15 minutes. Reduce the heat and set a cover on the pot. Simmer the cider for 2 hours.

Next, strain the mixture through a double layer of cheesecloth. Don’t force the liquid through. Allow it to seep through slowly. Let the mixture strain for 2-3 hours. I like to strain the cider twice to get a very pure juice without any trace of pulp, but once will suffice.

Preparing the Jars and Canner

Fill your water bath canner with enough water to ensure the bottles or jars will be fully submerged and covered with at least one inch of water during the boiling process.

While the cider is straining, wash the jars and screw lids in soapy water and rinse soap off well under running hot water. Place the clean jars on a baking sheet and place them in the oven preheated to 200 degrees. Set screw bands aside. (I’m using bottle-type, canning-approved jars, but you can also use mason jars. These are half-pint size.

Next, boil a kettle of water and pour it into a clean glass bowl. Carefully submerge the sealing discs or lids in the bowl of hot water. Set aside.

Filling the Jars

Once the straining process is complete, use a canning funnel, fill the jars leaving one inch head space. Wipe down the rim of each jar with a damp paper towel to ensure none of the cider has come in contact with the rim. Carefully remove the sealing discs or lids from the hot water with a magnetic lid lifter. Position it directly onto the lid of the jars. Do not touch the underside of the lid. Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten.

Water Bath Canning

Using the jar lifter, place the jars into the canner and place the lid on. Once the water returns to a boil, process the cider for 10 minutes. Once done, turn off the heat and use the jar lifter to carefully remove each jar from the canner. Do not tilt the jars or try to wipe them dry. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel. Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store them in a dark, cool cabinet.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!