San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-09-13
BY SISTER MARY
Canned Apples.

Canned Apples.
If you happen to possess an apple
tree full OF apples now why not
can some for winter use when the
fresh fruit is not at hand!
Canned apples are quite as good
in apple sauce cake AS Iresn ones.
they can be used tor sauce, i'll pud-
dings, and make u very good PIE
wnen pie timber" is scarce.
Can them with or without sugar.
If canned with sugar they will re-
quire no sweetenlns when used.
Canned Without Sugar.
Pare, core anu quarter appies.' BE
sure to cut out all blemishes. A
bruised spot i'll an apple Will not
COOK tender, but will become hard
and tasteless by cooking. nut mo
preserving ketrIe with enough cold
water TO cover and cook until ten
der, but not broken. Put into sler-
iiized cans and seal. The cans must
be brimming full and the fruit and
strip boiling hot when sealeL. Wrap
towel around the cans to prevent
breaking the can and burning the
hands. Wiring towel out of hot wa
ter and entirety cover can.
To use for pie, drain apples from
juice, arrange Ill pie she'll and sweet
en- to taste.
For sauce put contents of can in
sauce pan, aud sugar to taste and
heat thoroughly.
Or apples can be put up by the
cold pack method.
Cold Pack.
Wash apples. Dip III boiling wa
ter Tor two minutes. Remove and
dip in cold water. Drain. Pare,
quarter and core. Pack in ster-
Ilized cans, pour over medium thin
strip and boil ~ minutes III not Wa
ter bath outfit.
Medium thin sirup is made by
boiling three cups OIL sugar and two
cans of water until the strip is
"sirup-y" or about four minutes.
And here is recipe for apple
sauce cake:
Apple Sauce Cake
One cup sugar, L. cup butter and
lard mixed, L L. cups apple Sauce,
= cups raisins, cups flour, > tea
spoons soda, cup nuts, Ia cup shred
ded citron, teaspoon vanilla, l tea
spoon lemon juice, L teaspoon cold
strong coffee, teaspoon cinnamon,
IL teaspoon cloves, IL teaspoon all
spice, IL teaspoon nutmeg, Ii tea
spoon salt. -t-
Cream shortening and sugar. Stir
in apple sauce. Sift one cup flour
over raisins. Stir into first mix
ture. Sift salt and soda with re-
manning flour. Add spices, nuts and
citron and stir into first mixture.
Add vanilla, lemon juice and coffee
and mix thoroughly. Turn into a
deep, well-buttered land floured
brick pan and bake 1 IL hours in a
slow oven.
This cGke can be wrapped in oiled
paper and stored in a tin box for in
definite keeping.
Sour apples can be used to make
a delicious relish to serve with
meats.
Apple Relish.
Eight pounds apples, 3 sweet
green peppers, small onions, l
pounds seeded raisins, 1 tablespoon
salt, cups cider vinegar, l pound
brown sugar, = lemons, L tablespoon
mustard seeds, l tablespoon ground
ginger, IL teaspoon cayenne pepper,
Pare, core and chop apples. Mince
onions. Remove seeds and white
fibers from peppers. Slice lemons
very thin, removing seeds. Put all
ingredients in preserving kettle and
cook gently until thick. Pour into
sterillzed jars and seal while hot.
Apple Butter.
Put sweet cider in kettle and boil
until reduced one-half. Add apples.
The cider must cover the fruit. The
apples should be pared and quar-
tered and cored and al, bruised spots
should be removed as ca eff lily as if
preparing them for sauce. Boil slow
ly until the apples are tender, stir
ring frequently. Mash with a
wooden potato masher and cook I'M
til thick and smooth. Stir to pre-
vent sticking. Sweet apples are ex-
cellent for "thickening" the butter.
just before removing from the fire
add = teaspoons ground cinnamon TO