If the
apples are intended for pie, use sirup No. 1, 2, or 3; if they are for
sauce, use sirup No. 3, 4, or 5. When the jars are filled, adjust the
rubbers and covers and proceed with the processing. If the pieces are
large, cook them in the water bath for 20 minutes; if they are medium in
size, cook them for 15 minutes; and if they are in the form of slices,
cook them for 10 minutes. If they are to be processed in the pressure
cooker, cook them for 8 to 12 minutes at a pressure of 5 pounds or for 6
to 8 minutes at a pressure of 10 pounds.
If the apples to be canned are first baked or made into a sauce, simply
pack them into jars and process them for a few minutes.
94. QUINCES.--Quinces may be canned alone, but they may be combined with
apples to good advantage. If canned alone, they may require a heavier
sirup than if apples are used with them. Prepare the quinces in the same
way as apples. If apples are to be canned with them, cut the pieces of
apples twice the size of the pieces of quinces. This should be done
because more time is required for cooking the quinces soft. After
packing the jars and pouring in the sirup, proceed with the processing.
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