Canning Apples

Add four quarts of cold water to one quart of sugar and boil to a syrup and cool. Wash, wipe and cut in quarters rather tart apples and pack in fruit jars. As fast as a jar is filled, cover immediately with the syrup to prevent the fruit turning dark. When jars enough are ready to heat, put them in a wash boiler, galvanized tub or dish pan, setting them on small pieces of wood to prevent them from resting on the bottom. Put in cold water to nearly the top of the jars and let it boil ten minutes. Some of the fruit will cook down, and all such jars must be filled with hot syrup. Seal immediately.

Canning Apricots, Peaches, Pears, Etc

Proceed same as Canning Apples.

Canning Peaches After Sealing

Prepare a basket of firm peaches by washing, wiping, peeling, quartering and removing pits. As fast as peeled, put into cold water to prevent turning dark. Add one quart of sugar to four quarts of water and boil to a thin syrup. Set the jars on a cloth wrung out of hot water, fill tightly with the fruit, and pour in boiling syrup to fill the jars completely. Seal immediately. Place the jars at once in a tub or wash boiler and cover with boiling water. Place a cover over them and leave until cold. Pour paraffin around each jar where cover hits the rubber and where the rubber hits the glass. Old blankets or rugs may be used as a cover for jars in tubs.

Canning Pears, Quinces And Grapes

Proceed as in Canning Apples or Peaches.

Canning Rhubarb

Wash, peel and cut rhubarb in inch lengths. Place immediately in jars, fill them with fresh cold water and seal at once.

Canning Tomatoes

Proceed as in Canning Peaches, substituting boiling water for syrup.

Spiced Peaches

Wash and wipe firm peaches, but do not peel them. Add one and one-half quarts sugar to one quart of vinegar. As soon as the syrup boils, put in as many peaches as it will cover, cook till tender and seal in fruit jars.

Tutti Frutti

Put one pint of French brandy into a three gallon stone jar. Put a layer of unsweetened stewed strawberries in the bottom, and cover with an equal quantity of sugar. Then add the fruits as they appear in market, stewing them till soft, adding one cupful of sugar to one cupful of fruit. Keep covered with a piece of thick white paper to fit in the jar. Dip the paper in olive oil and take it out each time fresh fruit is added. When the jar is filled, cover well and keep in a cool dark place.