Crabapples are high in pectic, which aids in tetoxification and digestion. It also helps to prevent cholesterol build-up in the lining of blood vessel walls and helps to reduce blood pressue. If you've got a crabapple tree in your yard, you can finally put it to more than decorative use!

25 cups crabapples, quartered
13 cups water

Bring crabapples and water to a boil. Cook 30 minutes, or until apples are soft, occasionally crushing crabapples with a spatula or potato masher. Moisten a jelly bag, then hang jelly bag with cooked fruit inside over a bowl until all the juice has drained from a bag. This should take about 12 hours. You may squeeze the remaining juice from the bag, but this will make the juice cloudy. Save the remaining pulp in the jelly bag for making Crabapplesauce.

Refrigerate juice in labeled jars for 2 to 3 days, or freeze in plastic containers. Use crabapple juice in recipes like Crabapple Drink.