Apples
Pare and core apples; cut in pieces. To keep fruit from darkening, drop pieces into water containing 2 tablespoons each of salt and vinegar per gallon. Drain, then boil 5 minutes in thin sirup or water.
In glass jars.—Pack hot fruit to ½ inch of top. Cover with hot sirup or water, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
| Pint jars | 15 minutes |
| Quart jars | 20 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot fruit to ¼ inch of top. Fill to top with hot sirup or water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 10 minutes |
| No. 2½ cans | 10 minutes |