Bottling Apricots, Peaches, and Nectarines
From Cookery for every household, 1914
Serves 8
These fruits are generally expensive, but worth bottling for those with gardens.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 768. The excerpt below is the record exactly as published.
bottling. As apricots, peaches, and nectarines are generally expensive in this country, they are not so much used for bottling, though they are very delicious, and for those who have gardens they are quite worth doing. 2176. Apples and Pears These should be carefully and evenly peeled before bottling. They should be cut down the middle as already advised for peaches, &c., remov- ing the cores. Have ready a basin of water into which some lemon juice has been squeezed ; drop the fruit into this, and then fill the bottles with the fruit so prepared, and at once add the water or syrup
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Cook this with the app: pantry check, scaling, and the assistant.