Into a pot, add:
6 cups sugar
2 1/2 cups water
5 cups white vinegar
Stir and bring to a boil. Boil for 10 minutes.
Tie into a double layered cheescloth:
cinnamon sticks broken into about 3 inches ( I used about 4 sticks broken in half)
1 tablespoon of whole cloves
1 tablespoon of whole allspice
Set aside for now.
Need about seven pounds of crabapples. Firm ones are the best. Try not use any that are slightly bruised. Save those for juice or jelly. Prick skins, this helps to prevent bursting while cooking. Remove the blossom ends, but leave the stems on.
Add the crabapples and the spice bag to the pot. Cover and simmer until just tender, about 8-12 minutes. Discard spice bag. Using a slotted spoon, spoon the crabapples into hot sterilized jars to within 1 inch of top. Pour syrup over apples to within 1/4 inch of top. Seal. This made me about 7 quarts.
I guess with the rest I shall juice!
ps. I had to make a bit more sryup, I didn't have enough.