This filling can be used for making apple pies in the same way that fresh apples would be used, with the exception that the sirup must be poured off and less sugar should be used.  Since the apples have already been cooked, only enough heat is needed to cook the crust and to warm the apples through.  Pies may be baked in seven minutes.  The apple pies made with these apples are, in the opinion of many housekeepers, as good as those made with fresh fruit, and they can be made in less time and are less expensive.

The only difference between canning apples for pies and salads or whole is that when wanted for pies the apples should be sliced immediately after placing in cold slightly salted water.

Canning Quartered Apples for Fruit Salads.  Select best-grade culls of firm and rather tart varieties.  Core, pare and quarter.  Drop into basin containing slightly salted cold water.  Pack these quartered pieces tightly in jars.  Add a cup of hot thin sirup to each quart.  Place rubber and top in position, partially seal—­not tight.  Sterilize twelve minutes in hot-water bath and condensed-steam outfits; ten minutes in water-seal outfit; six minutes under five pounds of steam pressure; four minutes in aluminum pressure cooker.  Remove jars, tighten covers, invert to cool and test joints.  Store.

ORANGES

Canning Whole Oranges and Other Citrus Fruits.  Select windfall or packing-plant culls.  Use no unsound or decayed fruit.  Remove skin and white fiber on surface.  Blanch fruit in boiling water one and a half minutes.  Dip quickly in cold water.  Pack containers full.  Add boiling hot thin sirup.  Place rubber and cap in position and partially seal—­not tight.

Sterilize twelve minutes in hot-water-bath and condensed-steam outfits; eight minutes in water-seal outfit; six minutes in steam-pressure outfit under five pounds of steam; four minutes in aluminum pressure-cooker outfit.  Remove jars, tighten covers, invert to cool and test joints.  Wrap glass jars with paper to prevent bleaching, and store.

Canning Sliced Oranges for Salad Purposes.  The oranges may be divided into their natural sections or sliced with a knife.  Pack jars or containers full.  Pour over product hot thin sirup.  Place rubber and cap in position.  Partially seal—­not tight.  Sterilize ten minutes in hot-water-bath and condensed-steam outfits; six minutes in water-seal outfit; five minutes in steam-pressure outfit with five pounds of steam; four minutes in aluminum pressure-cooker outfit under ten pounds of steam.  Remove jars, tighten covers, invert to cool and test the joints.  Wrap jars with paper to prevent bleaching, and store.

PEARS, QUINCES AND RHUBARB

Pears are prepared and canned just as the whole firm apples are, being blanched a minute and a half, cold-dipped and sterilized for the same length of time as apples.