When I was a kid, my aunt used to can crab apples that I loved. Never thought to ask her for the recipe when she was alive, but a friend has a crab apple tree so loaded with crab apples, that some of the branches are touching the ground. When she told me that I thought of those delicious crab apples I used to inhale years ago.
The canning liquid, as I remember, was a deep pinkish color, spicy and sweet, and the apples had split skins and had a dark brown color through and through. I would love to try and duplicate them, but don’t know where to start. Canning is not my forte.