Ingredients
- 4 pounds of fruit
- 1 lemon sliced to about 4 pounds of fruit
Directions
CANNED FRUIT5.
Take fruit in good condition, clean and handle it carefully, use granulated sugar, have the jars clean, sterilized, whole, the tops and rubbers in the same condition, put the fruit in boiling hot and cover at once, and fruit will keep with much or little sugar. Keep in a cool, dark place. Canned vegetables are much more uncertain. If put in glass jars, it would be well to cover the glass.
Take bell flowers or equally good apples ; peel, core, and throw into cold water to keep from discoloring. Weigh the fruit and allow ^ as much sugar ; put the apples on the fire, pour over them boiling water, and let cook slowly till nearly done. Put the sugar on to boil with twice the quantity of water ; when boiling transfer the apples with a skimmer to the juice; add 1 lemon sliced to about 4 pounds of fruit ; boil until tender enough to pierce easily with a straw. Lift carefully with a silver spoon, and fill the heated jar standing in a pan of hot water on the stove. Do not stop the kettle from boiling. Fill the jar to the brim with the syrup, wipe clean, put the cover on instantly, and put aside out of a draft to cool. The next morning tighten the lids still more if possible. More apples may be boiled in the same water, but if any syrup is left it should be canned separately and fresh made. Do not put the lemon peel in the jars.
Quinces may be added to the apples to mutual benefit, in the proportion of 1 to 4. .
Apricots may be canned as apples, either with or without the stones. In the latter case, add a few kernels to the syrup. Omit the lemon.