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What do you do with 80 pounds of crabapples? — 8 Comments

  1. Sheryl,

    Naw, if it is only skin deep, leave the spots. It’s just Ma Nature showing us our apples aren’t sprayed.

  2. When I was a kid we had two crabapple trees in the yard. Mom would can the applesauce and then make crabapple sauce cake with it. It was moist, sweet, and slightly tangy, and satisfied us six kids!

  3. I have used my Victoria Strainer for a number of years to make applesauce. I use equal amounts of 3 apples – courtland, ida red and jona gold. It makes delicious applesauce and most of the time I add no sugar to it. When I share it with others they want to know how I made it as they want to make their own – its that good. My local apple farm gave me the recipe.

  4. I had a crab apple tree in Iowa and I made pickled apples. They are good to eat; they are good on a plate of meat as a “decoration”
    Wish I wer close by…I would help you out!

  5. If you like a tart, delicious jelly, like currant jelly, crabapple is one of the best. It’s pretty, and delicious too! One of my all-time favorites.

  6. Wow, what a haul – very nice. I have just got to get me one of those strainers. What a difference it seems to make.

    I have been noticing that my apples and pears aren’t picture perfect like I see them in the store. They tend to not be uniformly colored and will have dark spots here and there on them. I use no sprays on them. Do I need to peel off the discolored spots before I use them?