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Canning Apples
From The household cook book, 1902
Serves 6
Using quinces or pineapple makes a pleasant combination.
Presented as published in 1902. 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
198Calories
2 gProtein
51 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories198 kcal
Protein1.7 g
Carbohydrates51 g
Fiber5 g
Sugars39 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol9.2 mg
Sodium6.9 mg
Potassium359 mg
Calcium27 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A8.4 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline18 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 387. The excerpt below is the record exactly as published.
CANNING APPLES — Select choice apples, pare, quarter, core, and let simmer merely, until tender; then drain them out, put into hot syrup, boil 2 or 3 minutes, and fill hot into jars. The juice and rind of 1 lemon to 4 lbs. apples imparts a pleasant flavor. Using 1 lb. of quinces or 1 good-sized pineapple
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