Canned Quinces and Apples
- 4 pounds quinces
2 pounds apples
2 pounds sugar
1 quart water
Pare and quarter quinces and apples, let stand in cold water to prevent discoloration. Cook in boiling water until tender, then simmer in sugar and water sirup ten minutes. Arrange fruit in jars, fill with sirup, and seal.
Canned Raspberries
- 4 pounds raspberries
2 pounds sugar
Arrange berries and sugar in alternate layers in glass jars; set jars on trivet in large boiler two thirds full of water; cover and cook until the water in boiler boils vigorously. Remove jar; if berries have settled, refill from another jar, and seal.
Canned Strawberries
Prepare in the same way as [Canned Raspberries].