Canned Peaches

Ingredients

• make a syrup of a pint granulated sugar
• to a quart water
• two quarts halved peaches

Method

1. 1

   Make syrup, boil, skim, drop in enough fruit for a one-quart can, and repeat the operation until all are canned.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 81. The excerpt below is the record exactly as published.

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

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