Oh boy! canned crab apples, these were my favorite when I was a child.
MOm knew that if I had to get the dessert from the basement it would be
either crab apples or bing cherries.

I just called my Mom and asked her how she did it. She says that she
would use probably either a med or heavy syrup (nobody used light then)
and either can them whole-again my favorite, I don't even remember them
any other way or cut into quarters-she said my Dads favorite.
It was great to just pick them up and eat them off the core. What a
great way to end a good meal.
Connie TC

ellen wickberg wrote:
Recently I did an applesauce canning workshop with a group of people. Our
apples had all been picked by the Fruit Tree Project ( volunteers who pick
trees that people don't want to bother picking or can't pick or sometimes or
city trees here in Vancouver. The fruit goes to community groups who can
use it and some is saved for our canning workshops.] Some of the workshop
participants started talking about crab apples ( some of the apples were
tiny and might have been crabs) and how their mothers and grandmothers had
just canned crabapples Not spiced or pickled or pricked or anything, but
done whole. Does anyone do that these days and do thin syrups work in
helping them keep some shape or are heavier syrups most often used?
Ellen