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Apple Preserves

Pare and core eight pounds tart apples. Make a syrup of eight pounds of sugar to one quart of soft water and dissolve one teaspoon citric acid crystals in this. Heat carefully and when clear and thick place in the syrup the apples, turning often that the syrup may cover them, letting remain till fruit is translucent. Place them on a hotter part of the fire till at boiling point, when remove the fruit (whole) and place carefully in heated jars. Fill up with the syrup, place a round of cotton soaked in brandy on top of each, seal covers, and put in cool place.

For simple canning much less sugar may be used and pineapples may be added in one third or equal proportion, or barberries.