Pare, cut in halves or quarters, or leave whole, and remove the core. If liked, the stems may be left on (the little brown skin being scraped off), also one or two leaves, as they look very pretty in the jars, especially if canned in water instead of syrup. After apples have been pared they should at once be dropped into cold water made slightly salt or acid (lemon juice, vinegar, citric, tartaric, or any acid may be used), which will prevent them from discolouring. Have a saucepan of boiling water ready on the fire, in which cook them gently for 3 minutes, then drain and pack them into clean jars, and fill up with a medium syrup. Adjust the rubber rings, put on the lids, and partially screw them down, or in the case of spring-top jars, adjust the wire clamp, but do not fasten down, otherwise the jars might crack if the steam cannot escape. Place the jars in the steriliser or saucepan, being careful to put something in the bottom of the pan, unless fitted up with a false bottom - strips of wood, straw, hay, several folds of wire netting flattened out, or old cloths will answer the purpose - then fill up with cold water to reach to the necks of the jars, and bring very slowly to the boil - it should take about 1 1/2 hours to reach boiling point. Allow to simmer gently for 10 to 12 minutes, then remove from the fire, take out the jars, and screw down the lids tightly or clamp down the wire spring. Return to the saucepan to cool in the water unless the saucepan or boiler is needed, in which case put them out of a draught and cover up warmly in order to cool down gradually, otherwise suction will not take place properly.

If desired, apples need not be par-boiled before being put into the jars, when the liquid will be clearer, but the fruit is apt to rise in the bottles, as they will shrink. They may also be sterilised below simmering point, when they will retain their shape and colour better, but it will be necessary to sterilise them 10 to 15 minutes longer than prescribed above.

Wash the apples, remove the stalks, then place in a saucepan, cover with boiling water and allow to simmer until the skins peel off. Put into jars, fill up with medium syrup, and sterilise the same as apples.

Canned Apples With Mulberries

Peel and core the apples, then cut into thin slices and fill into clean jars, first putting a layer of apples, then a layer of berries and so on until the jar is full, then fill up with a heavy syrup and sterilise the same way as apples. Loganberries or Blackberries may be used the same way, and they are delicious for deep pies.