Canned Crab Apples
| Crab Apples, | 1 dozen |
| Sugar | |
| Water |
These crab apples made one of the prettiest jars Adelaide put up. She did not have to peel the crab apples, just wash and wipe the fruit thoroughly and remove the blossom ends. The crab apples, of course, needed to be absolutely perfect.
They were weighed, placed in the saucepan, and a cup of water poured over to each pound of fruit. One-half their weight of sugar Adelaide placed in an earthenware dish at the back of the range to warm through, but not brown. The saucepan she placed on the fire and let the crab apples and water come slowly to the boiling point, stirring frequently with the wooden spoon.
When the crab apples could be pierced easily with a silver fork Adelaide added the sugar gradually and let the fruit boil up again. She stirred constantly until they had boiled quietly five minutes more, then she picked the crab apples out with the silver fork and placed in the sterilized pint jar.
With a silver knife, which she inserted between fruit and jar, Adelaide let the air bubbles rise to the top and break. The new rubber, after being dipped in boiling water, was placed on the jar smoothly, then she sealed it quickly and stood it upside down out of the way of any draft.
In the morning the jar was carefully inspected for any possible leaks, and Adelaide wiped off all stickiness with a damp cloth. Next she pasted on the labels and stored the canned fruit away in the preserve closet.
Canned Quinces
| Quinces, | ½ dozen |
| Sugar | |
| Water |