zxcvbob wrote in message ...
Laura Faussone wrote:



Jelly, pickles, or use them to flavor a batch of mead (which would
actually make it a cyser)

Bob

if you use them to flavor table apple cider, then it will make an
acceptable hard cider (1/4 or so crabapples, less if you can put some
tart apple in the mix). but, you have to have a press, cider mills
will not let you press your own for fear of bacterial contamination.
the pomace of crabapples is also a lot gummier than apple pomace, and
fouls their piping. if you don't have a press, flowering crabapples
are best used for spring displays, and winter bird attractors.