When the apple crop is abundant and a large quantity of cider is made,
the housekeeper will find it to her advantage to put up a generous
supply of boiled cider. Such cider greatly improves mince-meat, and can
be used at any time of the year to make cider apple sauce. It is also a
good selling article.
The cider for boiling must be perfectly fresh and sweet. Put it in a
large, open preserving kettle and boil until it is reduced one-half.
Skim frequently while boiling. Do not have the kettle more than
two-thirds full.
Put in bottles or stone jugs.