Canned Peaches. (Cold) — Pare and halve peaches and pack closely as possible in oans without sugar, and pour in enough cold water to fill to brim✪ Canned Peaches (Cold). Let stand long enough for water to»3oak into all crevices — six hours or so — ^then let out air bubbles with a silver knife, fill up again with cold water and seal. Canned thus, peaches retaiA all their freshness and flavor. A cold syrup may be used instead of water if preferred, but peaches taste most natural without sweetening. Can pears same way. .Canned Peaches. (Steamed.) — After peeling, seed and place in a steamer over a kettle of boiling water, first laying a cloth in bot- tom of steamer ; fill about half full of fruit, cover tightly, make a syrup in a porcelain kettle✪ Canned Peaches (Steamed) for fruit alone, let the fruit steam until it can fee easily pierced with a silver fork, drop gently for a moment into the hot syrup, place in the cans, fill, cover, and seal. The above recipe i9 for canning a few at a time. This recipe, applies equally well to pears. Canned Peaches. — Pare, halve and seed ; make a syrup of a pint granulated sugar to a auart water (enough for two quart-cans) 5 lace on stove in porcelain kettle and when syrup boils, skim, and rop in enough fruit (two quarts halved peaches) for a one-quart can ; watch closely, test and can as in general directions. Add more peaches to the hot syrup for next can, and repeat the operation. - If there are more peaches than will fill the can, place them in another can and keep hot until more are ready, and so on until all are canned. Apples may be canned in tBe same manner. Canned Pears. — Prepare and can precisely like peaches in pre- ceding recipes except that they require longer cooking. When done they are easily pierced with a silver fork. Some add a half pint peeled and quartered quinces✪ Canned Pears to every two quarts halved pears ; cook # CANNED FRUITS. 101 qtiinces fifteen minutes before adding pears. More quinces may be added, but the above is an excellent proportion for Pears With Quinces. Canned Pie. Plant — Cut pie ^lant in pieces two inches long, put over a slow fire with its weight in sugar ; when sugar is dis- solved let boil slowly until clear, but do not cook long enough to become dark colored. Put up in air-tight cans. Canned Pie Plant✪ Canned Pie Plant (Cold) — Skin and cut as for pie, fill glass cans full as possible, shaking^down while packing, then fill up with pure fresh cold water, let stand a little while and expel the air, add more water, then screw on covers. No cooking or heating. Will keep perfectly^ and fruit will be as nice and fresh when opened as if just brought from garden. Canned Pine-apple. — Peel and slice, or pick to pieces with silver fork, make syrup in proportion of three-fourths pound best white ^anulated sugar and one cup water to each pound fruit✪ Canned Pine-apple, boil'five minutes, skim or strain, add the fruit and let it boil (cook- ing long discolors it) ; have can hot, fill and seal up as soon as pos- sible. Or, peel and grate on coarse grater, rejecting cores ; using above proportions, put in an earthen vessel sprinkled with sugar, first a layer of fruit, then a layer of sugar, thus alternating until all is used. Cover,. let stand overnight, and in the morning bring to a boil, boil one minute and can immediately.

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Canned Peaches. (Cold) — Pare and halve peaches and pack closely as possible in oans without sugar, and pour in enough cold water to fill to brim. Let stand long enough for water to»3oak into all crevices — six hours or so — ^then let out air bubbles with a silver knife, fill up again with cold water and seal. Canned thus, peaches retaiA all their freshness and flavor. A cold syrup may be used instead of water if preferred, but peaches taste most natural without sweetening. Can pears same way. .Canned Peaches. (Steamed.) — After peeling, seed and place in a steamer over a kettle of boiling water, first laying a cloth in bot- tom of steamer ; fill about half full of fruit, cover tightly, make a syrup in a porcelain kettle for fruit alone, let the fruit steam until it can fee easily pierced with a silver fork, drop gently for a moment into the hot syrup, place in the cans, fill, cover, and seal. The above recipe i9 for canning a few at a time. This recipe, applies equally well to pears. Canned Peaches. — Pare, halve and seed ; make a syrup of a pint granulated sugar to a auart water (enough for two quart-cans) 5 lace on stove in porcelain kettle and when syrup boils, skim, and rop in enough fruit (two quarts halved peaches) for a one-quart can ; watch closely, test and can as in general directions. Add more peaches to the hot syrup for next can, and repeat the operation. - If there are more peaches than will fill the can, place them in another can and keep hot until more are ready, and so on until all are canned. Apples may be canned in tBe same manner. Canned Pears. — Prepare and can precisely like peaches in pre- ceding recipes except that they require longer cooking. When done they are easily pierced with a silver fork. Some add a half pint peeled and quartered quinces to every two quarts halved pears ; cook # CANNED FRUITS. 101 qtiinces fifteen minutes before adding pears. More quinces may be added, but the above is an excellent proportion for Pears With Quinces. Canned Pie. Plant — Cut pie ^lant in pieces two inches long, put over a slow fire with its weight in sugar ; when sugar is dis- solved let boil slowly until clear, but do not cook long enough to become dark colored. Put up in air-tight cans. Canned Pie Plant (Cold) — Skin and cut as for pie, fill glass cans full as possible, shaking^down while packing, then fill up with pure fresh cold water, let stand a little while and expel the air, add more water, then screw on covers. No cooking or heating. Will keep perfectly^ and fruit will be as nice and fresh when opened as if just brought from garden. Canned Pine-apple. — Peel and slice, or pick to pieces with silver fork, make syrup in proportion of three-fourths pound best white ^anulated sugar and one cup water to each pound fruit, boil'five minutes, skim or strain, add the fruit and let it boil (cook- ing long discolors it) ; have can hot, fill and seal up as soon as pos- sible. Or, peel and grate on coarse grater, rejecting cores ; using above proportions, put in an earthen vessel sprinkled with sugar, first a layer of fruit, then a layer of sugar, thus alternating until all is used. Cover,. let stand overnight, and in the morning bring to a boil, boil one minute and can immediately.

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