From the Editors

Every autumn, millions of crabapple trees drop fruit that goes entirely unharvested because it is too sour to eat raw. Ashley Adamant explains why their high natural pectin and acidity actually make them superior to orchard apples for kitchen preserves. From clear, pectin-free jellies and spiced whole pickles to slow-cooked fruit butter and cider, this comprehensive guide offers a practical roadmap for turning a neglected neighborhood resource into a well-stocked larder.