minutes. Dip quickly in cold water. Pack containers full. Add boiling
hot thin sirup. Place rubber and cap in position and partially
seal--not tight.

Sterilize twelve minutes in hot-water-bath and condensed-steam
outfits; eight minutes in water-seal outfit; six minutes in
steam-pressure outfit under five pounds of steam; four minutes in
aluminum pressure-cooker outfit. Remove jars, tighten covers, invert
to cool and test joints. Wrap glass jars with paper to prevent
bleaching, and store.

Canning Sliced Oranges for Salad Purposes. The oranges may be
divided into their natural sections or sliced with a knife. Pack jars
or containers full. Pour over product hot thin sirup. Place rubber and
cap in position. Partially seal--not tight. Sterilize ten minutes in
hot-water-bath and condensed-steam outfits; six minutes in water-seal
outfit; five minutes in steam-pressure outfit with five pounds of
steam; four minutes in aluminum pressure-cooker outfit under ten
pounds of steam. Remove jars, tighten covers, invert to cool and test
the joints. Wrap jars with paper to prevent bleaching, and store.


PEARS, QUINCES AND RHUBARB

Pears are prepared and canned just as the whole firm apples are, being
blanched a minute and a half, cold-dipped and sterilized for the same
length of time as apples.

Quinces are so very hard they must be blanched like pineapples, but
for a longer time. Six minutes' blanching is usually sufficient for