To each pound of apples Adelaide measured one and one-third cups of quince juice into the saucepan, and she put one-fourth of their weight of sugar into an earthenware dish, which she stood at the back of the stove to warm but not brown.
The saucepan containing the apples and quince juice was placed over the fire, and the fruit came slowly to the boiling point. Adelaide stirred quite frequently with the wooden spoon, being careful not to break the fruit. When you could easily pierce the apples with a silver fork, they were ready to have the warm sugar added. This Adelaide poured in very carefully and stirred until dissolved.
Five more minutes they needed to boil, being stirred constantly, then Adelaide filled the sterilized pint jar at once. First the fruit (lifted out with a silver fork), then the syrup poured in to overflowing, then the silver knife inserted between fruit and jar, to let the air bubbles rise to the top and break, then the new rubber placed around the top smoothly, and lastly the quick sealing. Adelaide stood the jar upside down out of the way of any draft. In the morning she wiped off all stickiness with a damp cloth, from the outside of the jar, examined it carefully to be sure that it didn't leak, pasted on the label, then stored the jar away in the preserve closet beside her steadily growing line of preserves.
The addition of the quince juice made the flavor of the apples delicious.
Canned Apples (without sugar)
| Apples, | 1 dozen |
| Water |
Wiping the apples clean, Adelaide pared them with the sharp knife, cut them into quarters and removed the core. If the apples were very juicy she did not need to cook them in very much water, otherwise the water (which she poured over the apples boiling) came nearly to the top of the apples.
Placing the saucepan over the fire, the fruit boiled slowly until tender, then Adelaide at once filled to overflowing the sterilized pint jar. Inserting a silver knife between the jar and the fruit, she let the air bubbles rise to the top and break.
The new rubber, dipped in boiling water, was placed on smoothly, and the jar sealed quickly, then Adelaide stood it upside down out of the way of any draft. In the morning she wiped off all stickiness with a damp cloth from the outside of the jar, inspected it carefully for any possible leaks, pasted on the label and stored the apples in the preserve closet.