The new Annie Dennis cook book

Select ripe, firm peaches; peel, cut from the seed and place in self^sealing jars; cover with water until the jars are all filled and ready to place on the fire. Then pour off the water, add one cup of sugar to each half gallon of fruit, fill the jars with water, put on the rubbers and tops loosely and place the jars in a large lard can, with folded cloth or false bottom in it. Fill the can nearly to the top of the jars with cold water and place on the fire. Let the water in can boil for three minutes, remove from the fire, tighten tops and let them cool; then tighten again. They should be examined the next day after and if necessary again tighten. Then put away in a cool, dark place. A cellar is best. Pears, quinces, apples, plums and tomatoes are canned in the same way. To Can Peaches in Tin Peel ripe peaches, either clingstone or freestone, cutting them in half and removing the seed. Place in vessels and sprinkle with sugar, using a quarter of a pound of sugar to each pound of fruit ; let them stand until there is nearly enough juice to cover; then place the fruit in tin cans, pour in the juice to within half an inch of top of can, then solder on the tops, leaving a small hole in the top open. Stand them in boiling water — which comes nearly to the tops of the cans — when the fruit is boiling hot, take from the water, tip the cans — that is, fill the small hole in the top with solder. Return the cans to water and let boil three minutes. If any can is not well sealed the juice will boil out at the opening ; these should be sealed and the can returned to the boiling water. Each can must be air-tight. This is the easiest, cheapest and safest way of canning peaches, and is superior to those canned with water in them. PEARS Pear Preserves Gather the pears when they are full grown, but not too ripe. If small, peel and core them, leaving the stem on. If large, peel and cut in quarters. Place in kettle, cover with water, and boil until they can be pierced with a straw. Drain well, pack in jars, with three-quarters of a pound of sugar to each pound of pears. Let stand twelve hours. Drain off the juice, boil for fifteen or twenty minutes, skimming well. Then put the pears in and boil until transparent, take them out, sun for two or three hours ; then pack in jars, and pour the juice over them. Seal and keep in a cool, dark place. To Can Pears Use recipe for canning peaches. Pear Jelly Take half ripe pears, peel and cut them in slices, without removing the core. Keep them in clear water until all are cut; drain off the water, place in kettle, cover with clear water, cover and boil until quite tender; then drain off the juice, strain through a flannel bag, place on the fire, and boil ten or fifteen minutes. Measure, and add one pound of sugar to one pint of juice. Boil for thirty minutes, or until it jellies, which may be in less time. Pear Chips