To Can Apples

Ingredients

• one pound of apples
• one-third of a pound of sugar
• one tea-cupful of water
• two slices to each pound of fruit

Method

1. 1

   Pare, cut into halves, core.

2. 2

   Drop the pieces into a vessel of cold water, to prevent them from turning dark.

3. 3

   Make a sirup of one-third of a pound of sugar and one tea-cupful of water for each pound of apples.

4. 4

   Cut oranges in slices about one-fourth of an inch thick.

5. 5

   Put the sirup and sliced oranges into a preserving-kettle, boil carefully, removing all scum, then put in the apples and boil them until tender.

6. 6

   When done, take out the pieces with a perforated skimmer, put into the cans, pour on the sirup, and seal immediately.

Nutrition per serving

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 97. The excerpt below is the record exactly as published.

TO CAN APPLES. Pare, cut into halves, core. Drop the pieces into a vessel of cold water, to prevent them from turning dark. Make a sirup of one-third of a pound of sugar and one tea-cupful of water for each pound of apples. Cut oranges in slices about one-fourth of an inch thick, and allow two slices to each pound of fruit

Cook this with the app: pantry check, scaling, and the assistant.