Recipe Archives->Preserving->Crabapple Juice

APPLE JUICE

5 qt. crab apples
2 Tbsp. cream of tartar
5 qt. boiling water
sugar to taste (about 2 c.)
cinnamon stick

Remove stems and blossom ends from apples. Add the boiling water
and cream of tartar. Let stand for 24 hours.  Drain juice. Do not
squeeze pulp from apples. Add sugar to taste. Boil 10 minutes. Seal
in jars. Can add cinnamon stick to soaking apples if you want. Boil
10 minutes. Seal in jars.  Note: This is for little red tart apples.
If larger apples, cut apple in half or quarters. The sweeter the
apples, the less sugar needed.

Printable version: crabapple-juice.txt.