any injured or decayed part nor allow apples to become overripe before
canning.

Canning Whole Reasonably Firm Apples. Wash the apples. Remove cores
and blemishes. Place whole apples in blanching tray or blanching cloth
and blanch in boiling hot water for one or two minutes. Remove and
plunge quickly into cold water. Pack in large glass jars. Pour over
the product a hot thin sirup. Place rubber and top in position. Seal
partially--not tight.

Sterilize jars twenty minutes in hot-water-bath outfit and in
condensed steam, fifteen minutes in water-seal, ten minutes in
steam-pressure outfit with five pounds of steam pressure, five minutes
in aluminum pressure-cooker outfit, under ten pounds of steam
pressure. Remove jars, tighten covers, invert to cool and test joints.

Firm and tart apples may be cored and peeled first, then canned by the
above recipe.

Canning Apples for Pie Filling. Use second grade of windfalls or
culls. Wash, core, pare and remove all decayed spots. Slice apple
quickly into a basin containing slightly salted cold water--about one
tablespoon of salt per gallon--to prevent discoloring. Pack fresh cold
product in glass jars. Add one cupful of hot thin sirup to each quart
of fruit. Put on the rubbers and screw on tops, but do not seal
completely. Sterilize twelve minutes in hot-water bath or
condensed-steam outfit; ten minutes in water-seal outfit; six minutes
under five pounds of steam pressure; four minutes in aluminum
pressure cooker. Remove jars, tighten covers, invert to cool and test
joint. Store.