Saturday, September 1, 2012

Crab Apple catsup

Here is an interesting recipe. I'm not 100 percent sure what you would put it on, but we've reached the canning time of the year, so I thought I'd include it for fun. I'm writing it as it's written, although the instructions are a little vague

Crab-apple catsup   -recipe from Mary Lewis.
Peel and slice 2 qts apples. Stew till tender. Little water as possible. Press through a qt apple pulp. Add 2 cup sugar, 2 tsp pepper. 2 cloves or less, 2 tsp of cinnamon, 3 large onions chopped fine. Stir all together, add 2 tablespoons salt or less and vinegar enough to cover. Place over a slow fire. Boil 1 hour. Seal while hot.


  1. My mom always made crab apple catsup and we used it on pork