When apples are plentiful or likely to spoil, make into any of the
apple sauces, put hot into jars and seal.
=Baked Apples=
Bake unpared apples, sweet or sour, in halves or quarters, leaving them
rather juicy, put into jars and seal. On opening, put apples into oven
in baking dish and dry out a little more.
=Combinations of Fruits for Canning=
Red or black raspberries with currant juice.
Red or black raspberries with cherries.
Plums with sweet apples.
Currants or currant juice with pineapple.
Orange, strawberry and pineapple juices with sugar, for strawberries
and pineapple canned together, or for pineapple alone.
Strawberries with pineapple.
Pears and barberries. Cook barberries in water, rub through colander,
add sugar, 1-1½ cup to the pint of pulp. Return to the fire and when
hot, lay in halves or quarters of nice ripe pears. Cook until pears
are tender. If the pears are not quite soft, steam, or cook in pulp
without sugar first. Sweet apples may be used instead of pears.