HOME CANNING 293 



meat-inspection regulations intended for interstate or for- 

 eign shipment when canned soups contain definite portions 

 of meat. 



.5. Canning of Windfall and Cull Apples 



The windfall and cull apples may be divided into two 

 grades. For first grade use the whole, reasonably sound 

 fruit; for second grade use the worm-eaten, partially de- 

 cayed and injured fruit. Do not can any injured or de- 

 cayed part nor allow apples to become over-ripe before 

 canning. 



Recipe for Canning Whole, Reasonably Firm Apples. 

 Wash apples. Remove core and blemishes. Place whole 

 apples in blanching tray or blanching cloth, and blanch in 

 boiling hot water for two minutes. Remove and dip 

 quickly into cold water. Pack in large, empty glass jars 

 or gallon tin cans. Pour over the product a hot, thin sirup 

 of about 18 per cent, density. Place rubber and top in po- 

 sition, seal partially, not tight. (If using tin cans, cap and 

 tip completely.) Process one-half gallon or gallon contain- 

 ers 20 minutes in boiling hot water, in home-made or hot- 

 water bath outfits; 15 minutes in water-seal; 10 minutes 

 in steam-pressure outfit, with 5 pounds of steam pressure; 

 5 minutes in aluminum pressure-cooker outfit, under 15 

 pounds of steam pressure. Remove jars, tighten covers, 

 invert to cool and test joints. Wrap in paper and store. 

 The time will have to be varied according to ripeness and 

 condition of the fruit. Use just enough time to sterilize 

 perfectly, and yet not to change the color or reduce the 

 pulp to sauce. 



If the apples are firm and tart, the same recipe can be 

 used in canning whole apples with both cores and peelings 

 removed. 



Daily Use of Canned Whole Apples. 1. Breakfast 

 dish, with cream and sugar added. 2. Apple salad. 

 3. Apple dumpling. 4. Apple pot pie. 5. Baked apple. 

 6. Apple puddings, filling for pot roasts, etc. 



