Syrups
In the directions given various grades of syrup are mentioned. These syrups are made as follows:
Thin—1 part sugar to 4 parts water.
Medium—1 part sugar to 2 parts water.
Thick—1 part sugar to 1 part water.
Boil the sugar and water until all the sugar is dissolved.
Use thin syrup with sweet fruits. Use medium syrup with sour fruits. Thick syrup is used in candying and preserving.
SPECIAL INSTRUCTIONS FOR CANNING FRUITS
Apples
Wash, pare, quarter or slice and drop into weak salt water. Blanch 1½ minutes, cold-dip, pack into jar and cover with water or thin syrup. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize for 20 minutes in hot-water bath.
Apples shrink during sterilization and for this reason economy of space is obtained by canning them in the form of sauce instead of in quarters or slices. In canning sauce fill the jars with the hot sauce and sterilize 12 minutes in hot-water bath.