Pare and core apples; cut in pieces. To keep fruit from darkening, drop
pieces into water containing 2 tablespoons each of salt and vinegar per
gallon. Drain, then boil 5 minutes in thin sirup or water.
_In glass jars._—Pack hot fruit to ½ inch of top. Cover with hot sirup
or water, leaving ½-inch space at top of jar. Adjust jar lids. Process
in boiling-water bath (212° F.)—
Pint jars 15 minutes
Quart jars 20 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot fruit to ¼ inch of top. Fill to top with hot
sirup or water. Exhaust to 170° F. (about 10 minutes) and seal cans.
Process in boiling-water bath (212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes