stove, bring it to a boil and let it boil slowly for five minutes, 

 taking off the scum which rises to the top before it boils. 

 While this is cooling select firm and perfect fruit, wash and 

 pour boiling water over it, and let stand for about two minutes; 

 then plunge into cold water and remove skins. Halve or 

 quarter, as you prefer, and pack into the jars (which have been 

 thoroughly cleansed in cold or lukewarm water). Fill to the 

 brim with the cool sirup, place on your rubbers and glass tops, 

 and clamp but do not tighten. If using the jar with the metal 

 cap, first dip the cap in cold water, then place it on the jar, and 

 clamp. If using the hot water bath outfit place the jars on the 

 rack in the boiler and fill to the neck of the jars with cold 

 water. Place on the cover and count your time of sterilizing 

 from the time the water in the boiler begins to boil, keeping it 

 at boiling point for twenty minutes to one-half an hour, 

 according to the ripeness of the fruit. If you are using the 

 steam pressure canner do exactly the same way, and when the 

 jars are ready for the canner lower the crate into the retort 

 after placing the jars in the crate. There should be 2 inches of 

 water in the retort. Place on the cover of the canner and 

 tighten the clamps so there will be absolutely no leakage, and 

 bring the steam up to 5 pounds' pressure, keeping it at that 

 pressure eight to ten minutes, according to the ripeness of the 

 fruit. Right here let me give the reasons for scalding: first, 

 to remove the skins without loss of pulp; second, to eliminate 

 all objectionable acids; third, to start the flow of coloring 

 matter. The reasons for the cold dip are, first, to separate the 

 skins and harden the pulp; second, to stop the flow of coloring 

 matter; and third, to render packing easier. 



Apples. 

 In regard to the canning of apples, I might say there are 

 more apples wasted than any other fruit in the United States. 

 You will probably say to yourselves, or to each other, what is 

 the use of canning apples when you can put them away in cold 

 storage and keep them indefinitely. That is all very well, but 

 the apples that you put away in cold storage are not the apples 

 that are allowed to lie on the ground and go to waste, — they 

 are not the windfall apples. When I say windfall apples I do 



