This filling can be used for making apple pies in the same way that
fresh apples would be used, with the exception that the sirup must be
poured off and less sugar should be used. Since the apples have
already been cooked, only enough heat is needed to cook the crust and
to warm the apples through. Pies may be baked in seven minutes. The
apple pies made with these apples are, in the opinion of many
housekeepers, as good as those made with fresh fruit, and they can be
made in less time and are less expensive.

The only difference between canning apples for pies and salads or
whole is that when wanted for pies the apples should be sliced
immediately after placing in cold slightly salted water.

Canning Quartered Apples for Fruit Salads. Select best-grade culls
of firm and rather tart varieties. Core, pare and quarter. Drop into
basin containing slightly salted cold water. Pack these quartered
pieces tightly in jars. Add a cup of hot thin sirup to each quart.
Place rubber and top in position, partially seal--not tight. Sterilize
twelve minutes in hot-water bath and condensed-steam outfits; 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 joints. Store.


ORANGES

Canning Whole Oranges and Other Citrus Fruits. Select windfall or
packing-plant culls. Use no unsound or decayed fruit. Remove skin and
white fiber on surface. Blanch fruit in boiling water one and a half