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?