Instructions

1. Wash the apples and remove the stem and blossom ends with a paring knife. Do not core the crabapples; the tannins in the seeds and stems contribute to preservation.

2. Cut the crabapples into 1-inch cubes. Submerge the diced apples in 1 quart of cold water acidulated with 1 tablespoon of lemon juice immediately after cutting. Place the apples in a saucepan and cover them with water.

3. Bring the apples to a boil, reduce to a simmer and cook for 30 minutes.

4. Drain the apples through a strainer. Line a sieve with a layer of cheesecloth and add the apple solids.

5. Press the solids with the back of a spoon into a freezer-safe food-storage container.

6. Scrape the pulp in the sieve into a saucepan and cover with water.

7. Simmer the pulp for three minutes and strain through a sieve lined with a layer of cheesecloth. Again, press the pulp into the food-storage container and allow it to cool to room temperature. Place the pulp in a freezer-safe food-storage container.

8. Cover the food-storage containers and place them in the freezer. Store up to one year for best results.