Pickled Crab Apples

6 cups apple cider vinegar
8 cups brown sugar
2 teaspoons whole cloves
3 sticks cinnamon
8 pounds crab apples

Leave stems on crab apples.

Mix vinegar and sugar; bring to a boil. Put spices in a cheesecloth bag, add crab apples and spice bag to syrup and boil until apples are tender. Discard spice bag. Remove the fruit with slotted spoon and pack into hot sterilized pint jars. Pour in syrup, leaving inch headroom. Seal.
Process crabapples in a boiling water canner for 20 minutes. From 1,001 to 3,000 feet altitude, process for 25 minutes, and from 3,001 to 6,000 feet in altitude, process for 30 minutes. Over 6,000 feet, process 35 minutes.


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