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Canned Apples
From Miss Parloa's kitchen companion, 1887
Serves 5
Canning a bushel of apples is recommended for best results.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
637Calories
0 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein0.1 g
Carbohydrates165 g
Fiber0.5 g
Sugars164 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium38 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.2 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 441. The excerpt below is the record exactly as published.
Canned Apples and Quinces, Use one peck of apples, two quarts of quinces, and two quarts of sugar. Pare the quinces, and cut out the cores. Put the cores and parings into 'the preserviDg- kettle with two quarts of water, and boil gently for an hour. Cut the quinces into eighths, and put them into another kettle containing three pints of boiling water. Simmer until the fruit is so tender that a straw will pierce it. Lift the pieces from the water with a fork, and lay them on a platter to drain. Now strain the water from the cores and parings into the kettle in which the quinces were stewed. Add the sugar, and simmer for ten minutes ; then skim. Wash the other preserving-kettle, and pour half the syrup into it. Now put one-quarter of the pared, cored, and quartered apples into each kettle, and add, also, one- quarter of the cooked quinces to the contents of each kettle. Simmer gently for twenty minutes. Fill heated jars with this fruit, and seal them at once. PRESERVING. 886 Cook the remainder of the fruit in the syrup remain- ing in the kettle, and seal it in cans as before. This is a delicate preserve that may be served with cake for dessert when fruit is scarce. * Canned Apples. Only fine-flavored tart apples should be canned. Ap- ples, like all canned fruits, may be put up without sugar ; but the flavor is finer when sugar is added to them dur- ing the cooking. Pare, quarter, and core one peck of tart apples. Put them into a preserving-kettle with one quart of water and after covering the kettle, put it on the fire. As soon as the water begins to boil, draw the kettle back where the fruit will cook slowly for a quarter of an hour. Stir frequently. Add one quart of sugar
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Cook this with the app: pantry check, scaling, and the assistant.