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WHITNEY CRAB APPLE PICKLES 
7 lbs. crab apples
Water to cover
8 c. sugar
2 c. vinegar
2 c. fruit liquid
Red food coloring
1 (3 inch) stick cinnamon
1 tbsp. whole cloves
2 sm. pieces ginger (I have never used this)
2 blades mace

I peel the apples (splits will occur with skins on) and precook them 5 minutes in enough water to cover them. Drain. Save the fruit liquid. (If you end up short of enough liquid to put in syrup, just add more water.)

Combine the remaining ingredients. I like to put the spices in a cheese cloth bag, so they can be removed before canning. Add more coloring to your choice.

Cook the liquids 5 minutes. Then add the apples and cook slowly until tender and transparent. Pack into hot, sterilized jars. Cover with hot syrup. Seal.

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