A Tale of Two Crab Apple Trees Orchard Notes

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Yes, you can definitely eat crab apples. Although crab apples are not poisonous and can be safely eaten raw, many people often prefer to cook them. On their own, crab apples tend to have a very sour flavor that isn't for everyone. Crab apples are commonly turned into a jam or preserves, similar to apple jam or apple butter.

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As I mentioned, you can use the pulp of crab apples to create healthy, homemade apple sauce for snacking and baking. You can choose to can this sauce or refridgerate it for a few weeks! Freezing Apples. Apple sauce actually freezes really well also. This frozen sauce is great when you portion it out into the amounts you need for your favoirite.

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Cover the apples with water. Cook on high heat until the water is boiling. Reduce the heat to simmer and cook the apples for around 3 minutes. Remove the pot from the heat and strain the apples. Fill your canning pot with water so that it covers the top of the canning jars. Heat the water until it is boiling.

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Crab apple facts and health benefits

Crab apple preserves have a complex, slightly spicy flavor, and adding a small percentage of crab apples to apple cider will make the taste more pleasant. You can make crab apple butter by including cloves, cinnamon, and nutmeg in crab apple sauce. In Southeast Asia, people often use crab apples to make condiments like sweet and sour sauce.

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Our crabapple trees for sale belong to the same genus as apples. The blossoms are typically pink, red, or white and can appear as a single or double blooms. The blossoms mature into either green or red fruits with some cultivars having a possible orange or pink blush. The fruits are around 2 inches in diameter and will stay on the tree. If not.

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As for crab apple's nutrition, they're a good source of vitamin C and have small amounts of other nutrients. One cup of raw crab apples has 83.6 calories and contains low levels of iron.

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Tart with a citrusy flavor with a tender, non-breaking flesh texture. A real surprise to all those who think all green apples taste like Granny Smith! Originated in New York and was named because of a large hollow in the tree that served as a hiding place for workmen's liquor bottles. Circa early 1800s. Ripens in early October.

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Another tiny apple, the Lady Apple can range in color from brilliant red to yellow with some red blushing. Its flesh is sweet-tart and can be eaten raw or cooked. Lady Apples are a favorite garnish. Crab Apples are best known for making delectable jellies and chutneys (an excellent complement to any meat dish).

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Cover in sugar, cinnamon, cloves, and salt. Cook on high for 1 hour. Lower heat and continue cooking for an additional 3 to 4 hours. Run through a blender until smooth. Place back in the slow cooker and cook for the remainder of the day (total cooking time about 9 hours). In the evening fill mason jars and seal.

A Tale of Two Crab Apple Trees Orchard Notes

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First, wash 2.2 pounds (1 kg) of crab apples, or about 30 crab apples. Combine them with 2 cups (473 mL) of water in a large pot. Simmer for 35-40 minutes until softened and mushy.