Canned Peaches. — Have one porcelain kettle with boiling water
and another with a syrup made sweet enough witli white sugar✪ Canned Peaches for
the peaches, well skimmed, or clarified according to directions in
preface ; pare, halve, and drop the peaches into the boiling water, let
remain until a silver fork will pierce them, lift them out with a wire
epoon, fill can, pour in all the boiling syrup the can will hold, and
seal immediately. Continue in this way, preparing and sealing only
one can at a time, until done. Or, rich proportions for the same
recipe are seven pounds sugar and seven gills boiline water for the
syrup, sweetening the water in which peaches are cooxed, using two
pounds sugar to three quarts water. Boil down the water in the
first kettle with the syrup if any is left ; if not, add more sugar and
quite a nice marmalade will result. This manner of canning peaches
has been thoroughly tested, and is pronounced by the experienced
the best of all methods.
Canned Peaches. — ^When wanted extra nice for prize competi-
tion, or for use on " state occasions," select with great care fruit of
uniform size and shape and all perfect. Peel with a thin sharp sil-
ver fruit knife, which does not discolor, dropping as soon as pared
into an earthen vessel of water to prevent tne air from darkening
them. As soon as fruit enough for one can is pared put up by lay-
ing piece by piece in the can, turning the inside of halves from
which stones were removed^ outward, which gives a handsome ap-
pearance, and fill up with syrup as clear as crystal, placing tne
cheese-cloth strainer over the filler. Screw on covers without the
rubbers, stand cans in wash-boiler on slab or a board perforated with
holes, or a folded towel with a towel between them (some use straw
or hay), fill up with cold water to withintwo or three inches of top
of cans, graduallv bring to a boil and boil fifteen minutes. Draw to
back of stove to let steam pass off, roll the hand in a towel, lift cans
100 CANNED FRUITS.
out and place on hot platter. Take off covers and let out air bubbles
with a knife, as directed in preface. The fruit will settle some and
the contents of one or two cans will be needed to fill up the others ; .
prepare for this purpose nearly a fourth more cans. Fill up, put on
ruboers, seal and put away according to previous directions. The
same process may oe used for canning all kinds of fruit.
Canned Peaches. — Prepare peaches and weigh out half a pound
best loaf sugar to each pound fruit. Sprinkle a little sugar in a deep
earthen bowl, put in a layer of peaches, then one of sugar, and so
alternate until closely packed, covering top with sugar✪ Canned Peaches (Prize Competition); cover
lightly and let stand ten or twelve hours. Drain juice off into pre-
serving kettle, let come to a boil, put in peaches, and as fast as
pieces swell sufficiently take out with silver fork and place in air-
tight glass iar. When filled pour the Doiling syrup over, filling to
top and seal at once. Peaches and other fruits prepared in this way
have been kept three or four years.
Page 80 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Canned Peaches. — Have one porcelain kettle with boiling water and another with a syrup made sweet enough with white sugar for the peaches, well skimmed, or clarified according to directions in preface ; pare, halve, and drop the peaches into the boiling water, let remain until a silver fork will pierce them, lift them out with a wire spoon, fill can, pour in all the boiling syrup the can will hold, and seal immediately. Continue in this way, preparing and sealing only one can at a time, until done. Or, rich proportions for the same recipe are seven pounds sugar and seven gills boiling water for the syrup, sweetening the water in which peaches are cooked, using two pounds sugar to three quarts water. Boil down the water in the first kettle with the syrup if any is left ; if not, add more sugar and quite a nice marmalade will result. This manner of canning peaches has been thoroughly tested, and is pronounced by the experienced the best of all methods.
Canned Peaches. — ^When wanted extra nice for prize competition, or for use on " state occasions," select with great care fruit of uniform size and shape and all perfect. Peel with a thin sharp silver fruit knife, which does not discolor, dropping as soon as pared into an earthen vessel of water to prevent tne air from darkening them. As soon as fruit enough for one can is pared put up by laying piece by piece in the can, turning the inside of halves from which stones were removed outward, which gives a handsome appearance, and fill up with syrup as clear as crystal, placing the cheese-cloth strainer over the filler. Screw on covers without the rubbers, stand cans in wash-boiler on slab or a board perforated with holes, or a folded towel with a towel between them (some use straw or hay), fill up with cold water to within two or three inches of top of cans, gradually bring to a boil and boil fifteen minutes. Draw to back of stove to let steam pass off, roll the hand in a towel, lift cans
100 CANNED FRUITS.
out and place on hot platter. Take off covers and let out air bubbles with a knife, as directed in preface. The fruit will settle some and the contents of one or two cans will be needed to fill up the others ; . prepare for this purpose nearly a fourth more cans. Fill up, put on rubbers, seal and put away according to previous directions. The same process may be used for canning all kinds of fruit.
Canned Peaches. — Prepare peaches and weigh out half a pound best loaf sugar to each pound fruit. Sprinkle a little sugar in a deep earthen bowl, put in a layer of peaches, then one of sugar, and so alternate until closely packed, covering top with sugar; cover lightly and let stand ten or twelve hours. Drain juice off into preserving kettle, let come to a boil, put in peaches, and as fast as pieces swell sufficiently take out with silver fork and place in airtight glass jar. When filled pour the boiling syrup over, filling to top and seal at once. Peaches and other fruits prepared in this way have been kept three or four years.
Records on this page
Canned PeachesCanned Peaches (Prize Competition)Canned Peaches (Alternate Method)