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Apple Juice (To the parings and cores)

To the parings and cores of apples made ready for canning, add a few whole apples, cut in quarters and water to cover. Cover and let cook about half an hour, then pour into a jelly bag to drain. Reheat the juice to the boiling point, then store in sterilized cans, in the usual manner. Pressure may be used on the jelly bag to secure the last of the juice, or the pulp may be reboiled with water and strained again.

Apple juice may be used in jellies, sherbet, mince meat, etc.