Home › Canning Fruits › Canned Quinces and Apples

Canned Quinces and Apples

Quarter them, and if large, eighth them; cook separately in water to cover till they can be pierced with a (silver) fork; to a quart of the mixed juice take one pint sugar, and when boiling add quinces and apples, half and half, or whatever proportion you wish; cook until of a clear red look, then place in jars; fill with juice, run a silver spoon down the sides of the can to let all air escape; add more juice to overflowing, and seal at once.