Canned Peaches

Ingredients

• a fourth to a third of the weight of the fruit in sugar
• from two and a half to three cups of water for each pound of sugar
• each pound of sugar

Method

1. 1

   Make a syrup by boiling the sugar and water together for 3 to 5 minutes.

2. 2

   Scald the peaches by dipping in boiling water to loosen the skin; peel, cut in halves, and remove the stones.

3. 3

   Cook the fruit in the syrup.

4. 4

   Sterilize a jar and cover.

5. 5

   Fill the jar with fruit and pour in syrup until it overflows.

6. 6

   If there is not enough syrup, add boiling water.

7. 7

   Put on a rubber and screw on the cover tightly when the jar is cold.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 8. The excerpt below is the record exactly as published.

CANNED PEACHES A. Class Experiment. ONE CAUSE OF FRUIT SPOILING. Take a piece of bread, moisten it with water, and leave it exposed upon a plate during the lesson. Then cover with a saucer ; leave for two days. If possible, examine under a miscroscope. B. To CAN A JAR OF PEACHES. In canning fruit, use a fourth to a third of the weight of the fruit in sugar and from two and a half to three cups of water for each pound of sugar

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