294 AGRICULTURE 



Recipe for Pie Filling. Use second grade of windfalls 

 or culls. Wash, core, pare, and remove all decayed or in- 

 jured spots. Slice apple quickly into a basin containing 

 slightly salted cold water, to keep from discoloring. Pack 

 fresh cold product in glass jars or tin cans. Add one tea- 

 cupful of hot thin sirup to each quart of about 18 per cent, 

 density. Place rubber and top in position; partially seal, 

 but not tight. Cap and tip completely if using tin cans. 

 Sterilize 12 minutes in hot-water bath, home-made outfit; 

 10 minutes in water-seal outfit ; 6 minutes under 5 pounds 

 of steam pressure ; 4 minutes in aluminum pressure-cooker, 

 under 10 pounds of steam pressure. Remove jars, tighten 

 covers, invert to cool, and test joints. Wrap in paper and 

 store. 



Note. When using this filling for apple pies, strain 

 the sirup from the pulp and save for use, place sliced prod- 

 uct on pie crust layer in the apple-pie tins, sprinkle with 

 brown sugar, cinnamon or nutmeg, place pie dough over 

 top, trim, and bake in a properly heated oven for 10 to 12 

 minutes. The apple pie baked from this product will be as 

 good, if not better than the ordinary pie baked from fresh 

 apples, and can be prepared and baked in less than half the 

 time usually required when making pie from the fresh and 

 more expensive fruit. 



Recipe for Quartered Apples for Fruit Salads. Select 

 best grade of culls, firm and rather tart varieties. Core, 

 pare and quarter. Drop into a basin containing slightly 

 salted cold water. Pack these quartered pieces tightly in 

 jar or tin container. Add a teacupful of thin, hot sirup 

 to each quart. Place rubber and top in position; partially 

 seal, not tight. Cap and tip completely tin cans. Sterilize 

 12 minutes in hot-water bath, home-made outfit ; 10 minutes 

 in water-seal outfit; 6 minutes under 5 pounds of steam 

 pressure ; 4 minutes in aluminum pressure-cooker under 10 

 pounds of steam pressure. Remove jars, tighten covers, 

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



Keeping Apple Cider Sweet by the Home Canning 

 Method. Fill fruit jars with fresh apple cider. Add a 

 tablespoonful of sugar to each quart. Place rubber and cap 

 in position, partially tighten, or cap and tip the tin cans. 



