Then pack these pieces into the jars.
If the rhubarb is being canned for sauce, fill each jar with sirup No. 5
or 6; if it is being canned for pie, use sirup No. 1, 2, or 3. Next,
adjust the rubbers and covers and proceed with the processing. In the
water bath, cook for 15 minutes; in the pressure cooker, cook for 10
minutes at a 5-pound pressure or for 6 minutes at a 10-pound pressure.
GROUP 2--HARD FRUITS
93. APPLES.--The canning of apples should be done when there is a large
supply of summer apples that cannot be stored for winter use or used at
once. Canning is also a good means of utilizing windfall apples. This
fruit may be canned in quarters for sauce, in slices for pie, or in any
other desirable shape or condition.
After apples for canning are selected, wash them, scald, or blanch, them
for 1 to 5 minutes in boiling water, and cold-dip them quickly. Next,
peel and core them, and cut each one into pieces of any desirable size.
As these pieces are cut, drop them into salt water--1 teaspoonful of
salt to each quart of water--to prevent them from discoloring. Then pack
the fruit into the jars and fill the jars with boiling sirup.
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