Zutaten für Crabapple Juice
- Boiling Water
- 4 pounds of crabapples
- Cream Of Tartar
- Jelly
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Zubereitung von Crabapple Juice
- Clean approximately 4 pounds of crabapples thoroughly.
- Gently wash the crabapples in a large bowl or sink filled with cold water to remove any dirt or debris.
- Bring 8 cups of water to a rolling boil in a large stockpot.
- Divide the cleaned crabapples evenly among several large pots or containers, filling each to slightly more than half capacity.
- Add 2 teaspoons of cream of tartar to the boiling water and stir until completely dissolved.
- Pour the cream of tartar solution evenly over the crabapples in each container, ensuring they are fully submerged.
- Allow the mixture to stand at room temperature for 24 hours.
- Carefully strain the juice through a jelly bag or fine-mesh sieve, collecting the liquid in a large bowl or container.
- Discard the used crabapples.
- To can the juice (optional): Sterilize jars and lids in boiling water for at least 10 minutes.
- Bring the strained juice to a gentle boil.
- Carefully fill the sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, place the lids and rings on the jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude). Ensure the lids seal properly as the jars cool.
- Alternatively, store the juice in airtight containers in the freezer for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
0g
Carbs
12g
