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Apple Juice (Quarter a quantity of apples)

Quarter a quantity of apples, removing any imperfections that may be present, cover with water, then cover the receptacle and let cook until the apples are soft throughout; drain in a cloth, reheat to the boiling-point, and turn into sterilized jars, filling each to overflow. Put on new rubber rings and sterilized covers and tighten at once. Crab apple juice, quince juice, etc., may be canned in the same way.