Canned Apples
- 4 pounds apples
1 pound sugar
2 pints water
juice and rind of 2 lemons
Pare and core the apples; cover with cold water. Boil sugar and water five minutes; add apples and simmer until tender; add lemon juice and rind; place apples in sterilized jars; fill to overflowing with sirup; adjust rubbers and covers; set in a cool place until cool then keep in dark dry closet.
Canned Apples and Pineapple
- 4 pounds apples
4 pounds pineapple
2 pounds sugar
2 pints water
rind of 4 lemons
Pare, core, and cut the apples in rings. Cut pineapple in slices, remove skin and eyes, and cut pulp into squares, being careful to reject the core. Boil sugar and water five minutes; add pineapple; cook until tender; then cook apples until tender; add lemon rind; fill jars which have been sterilized with apple and pineapple, adjust rings, fill jars with sirup, adjust covers, seal.
Canned Blackberries
- 4 quarts blackberries
2 pints sugar
Place sugar and berries in preserving kettle, let stand several hours, then cook slowly until the boiling point is reached; boil five minutes; fill sterilized jars and seal.