WINDFALL APPLES MAY BE CANNED 203 



which are fully described in Brother Borden's booklet we have 3 940 

 different dishes. If we serve them three times a day for ten months of 

 the year, v/e can have a different dish each meal for four years and 

 leave 34 dishes to carry over to the fifth year. 



Out here in the northwest we are apple specialists; we are 

 making a special study of the times at which the different varieties 

 are in best condition for use, are making a study of the different uses 

 to which the various varieties are most suitable, and are supplying 

 special varieties, sizes and grades for special purposes, and having these 

 different varieties delivered at the proper season when they are in the 

 best condition for use. — From the "Apple World." 



A\^XDFALIi APPLES M.^lY BE CANNED AND USED FOR PIE 

 FILLINGG, APPLE SAUCE, ETC. 



Windfall apples, which are often left on the ground to rot, may 

 be made to serve a useful purpose by the economical housewife. A 

 little forethought and labor at this time of the year spent on a despised 

 product of the orchard may supply the winter table with many an appe- 

 tizing and wholesome dish which otherwise would either be lacking or 

 supplied at a higher cost. 



Windfall apples may be canned whole and used as a breakfast dish, 

 for dessert, salads, or baked. There will be many which are too much 

 marred for canning whole. In this case, the marred places may be 

 removed and the apples sliced and canned for either pie filling or for 

 apple sauce. Following are the recipes for thus taking care of wind- 

 fall apples: 



Whole Windfall Apples Canned. 



Select firm, not overripe apples. A great difference in the canned 

 products will be noted in the different varieties of apples. This recipe 

 is intended for firm and preferably tart varieties. Some varieties will 

 requires less time and some more. 



Remove blemishes, cut out core. Blanch for 2 minutes in boiling 

 water; plunge in cold water. Pack in tin cans or glass jars and add just 

 a little very thin syrup. Put on rubber and top and partially tighten. 

 (Cap and tip tins.) Sterilize 20 minutes in hot water, bath, 15 minutes 

 in water seal, 10 minutes in steam pressure outfit, or 6 minutes in 

 pressure cooker. Remove jars, tighten covers, and invert to cool. 



Apples canned in this way, make a product, that is generally 

 wasted, available for apples salads, dumplings, breakfast apple dishes, 

 apple potpies, and baked apples. 



AVindfall Apples for Pie Filling. 



Peel and core; slice; scald 2 minutes in boiling water; plunge in 

 cold wa'er; pack in glass or tin, and add about 1 teacupful of hot, 

 thin syrup to each quart; put on rubber and top, partially tighten 



