Canned Quinces
6 qts. quinces (prepared)
6 qts. water
41⁄2 lbs. sugar
Wash, peel, quarter, and core the quinces before measuring them. Bring them to the boiling point with the water in a cooker-pail. When they are boiling hard put them into a cooker for ten hours or more. If they are not then very soft to the centre of the pieces, bring them again to a boil and cook them for from six to ten or more hours, according to their condition. When perfectly tender add the sugar and bring all again to the boiling point. Set them in a cooker for four hours or more. Bring them to a boil and put them at once into clean, sterilized cans. When overflowing full, seal the cans at once.
This recipe makes about eleven quarts.