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Old 08-24-2007, 09:03 PM   #11
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Okay, I have crab apple trees and a million crab apples.

I have Ball jars, pectin, a jelly bag and stand.

I have a recipe that calls for 56 fully "ripe" crab apples.

How do I know when they are ripe? These are red, about the size of large walnuts, and are starting to fall off the tree.

Do I need a pressure canner to safely keep these jars of jelly on the shelf without refrigeration?


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