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Apples

It does not pay to can apples that may be eaten fresh during the winter, but fall apples of fine flavor that can not be kept any length of time are most excellent canned for use either in pies or sauce in the late spring and early summer.

Canned without sugar, then, at time of use, reheated with sugar, the red Astrachan and Wealthy apples yield dishes that can scarcely be told from those made of fresh fruit.

Wash, pare, quarter, and core the apples.

Prepare enough for one can, dispose the quarters in cold water as finished, then drain and set to cook in about a cup of hot water, cover and let cook until boiling throughout, then pour into a sterilized can, filling it to overflow, adjust the rubber ring and cover, tightening the cover at once.