Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Preparing Quinces for Canning or Preserving.

Quinces for canning or preserving should be kept in a dry place for thirty days after taking from the trees, in order to give them richness and flavor. Peel and cut to the proper size, carefully saving skins and cores. Put the last named in a porcelain kettle and boil until quite tender, when strain through a cotton-bag; afterwards put the juice back in the kettle, and add sugar as directed in the directions for canning fruit. Boil slowly for half-an-hour, taking off the scum as it rises, then set away to cool, and can the fruit as directed in the receipt for canning.