Brandy Peaches, No. 2

Ingredients

• three or four large white English peaches
• three-quarters of a pound of sugar
• one pint of water

Method

1. 1

   Boil peaches in strong soda water until skins come off.

2. 2

   Place in cold water.

3. 3

   Make syrup with sugar and water, boil, add peaches, heat thoroughly, then remove peaches and boil syrup until thick.

4. 4

   Pour syrup over peaches and seal.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 15. The excerpt below is the record exactly as published.

one pint of water to two pounds of sugar; let come to a boil, put in the peaches and let them heat through, take them out, add the brandy to the syrup and boil twenty minutes. Pour the hot syrup over the peaches and seal. Ready for use in two months. Brandy Peaches, No. 2 Take large white Enghsh peaches, ripe and firm. Make a strong soda water and let it boil. While boiling put the peaches in, three or four at a time and let them stay until the skin will come off when rubbed with a coarse towel. When the skin has been removed in this way put the peaches in cold water. Make a syrup by dissolving in water three-quarters of a pound for each pound of fruit; when boiling, put the peaches in and let them get thoroughly hot. Take them out and continue to boil the syrup until it is quite thick, then pour it off and keep well covered. Put the peaches in jars, cover with peach brandy and let them stand twelve hours. Pour off the brandy, mix with the syrup, pour over the peaches, and seal. 32 THE NEW ANNIE DENNIS COOK BOOK Sweet Pickle, Peach or Pear The fruit should be peeled and laid over night in the vinegar, in which is mixed the sugar and spice, in proportion of three pounds of sugar and half teacupful of spices to one quart of vinegar. Put in a kettle and let come to a boil, skimming out the spice before putting on the stove. Then for two mornings pour off the vinegar, boil and pour over the fruit again. Put in jars and seal. Sugared Peaches Peel ripe chngstone peaches, place in jar, using sugar between each layer until the jar is full; then seal and keep in a cool place. These will be ready for use when the sugar is thoroughly dissolved. Peach Syrup Boil peaches, after peeling them, in water enough to cover; when they are tender strain off the juice and add one pint of sugar to two pints of juice. Let it boil from ten to fifteen minutes, skimming carefully while it boils. Then bottle and seal while hot. Quinces, pears, plums, and any of the berries may be made into the syrup in the same way. To Can Peaches 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. THE NEW ANNIE DENNIS COOK BOOK 33 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 wjth a straw. Drain well, pack in jars, with three-quarters of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.