Canned Peaches

Ingredients

• Peaches, 7 pounds
• % cup of sugar to each pint jar
• Fill up with cold water

Method

1. 1

   Peel and halve the fruit and pack in sterilized jars.

2. 2

   Add sugar to each pint jar, or less if desired.

3. 3

   Fill up with cold water.

4. 4

   Put on sterilized rubber rings and cover without clamping down.

5. 5

   Place jars in boiler with cloth or board under them, fill boiler with cold water to necks of jars, let come to a boil and boil 10 minutes.

6. 6

   Remove jars and clamp down quickly.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 85. The excerpt below is the record exactly as published.

CANNED PEACHES. Peel and halve the fruit and pack in sterilized jars, add % cup of sugar to each pint jar, or less if desired. Fill up with cold water. Put on sterilized rubber rings and cover without clamping down. Place jars in boiler with cloth or board under them, fill boiler with cold water to necks of jars, let come to a boil and boil 10 minutes. Remove jars and clamp down quickly. Pears may be done by the same method. Newtonville Newlywed. CANNED BLUEBERRIES. Put blueberries over the fire with just enough water to cover. Bring slowly to the boiling point and bottle while hot in pint bottles. Add sugar at time of using. Mrs. L. J . G., Maiden. SPICED CURRANTS. Currants, 7 pounds. Vinegar, 2 cups. Brown sugar, 5 pounds. Cloves, 3 tablespoons. Stick cinnamon, 3 tablespoons. Pick over currants, wash, drain and remove steins. Put in pre- M-rving kettle and add sugar, vinegar and spices tied in a muslin bag. Boil very slowly iy2 hours. 188 JELLJES, PRESERVES, PICKLES. SPICED CHERRIES. Select sound cherries with an inch of stem attached. Place them in jars with alternate layers of powdered sugar till jars are % full. Fill jars to overflowing with cold spiced vinegar, made by boiling a bag of whole spices in vinegar for 15 minutes. SPICED SECKEL PEARS. Pears, 7 pounds. Clove, 1 teaspoon. Sugar, 4 pounds. Allspice, 2 teaspoons. Vinegar, 1 pint. Cinnamon, 2 teaspoons. Ginger root, y2 ounce. Mace, y2 teaspoon. Divide spices into 4 parts and tie each part in a square of muslin, add to sugar and vinegar and bring all to a boil. Pears may be peeled or not, as desired, but should be left whole. Put fruit in syrup and cook till it can be pierced with a straw. Skim out the fruit and pack in a crock. Bring syrup again to a boil and pour over fruit. Keep jar covered. Larger pears should be cut in halves lengthwise for spicing. Remove cores but leave stem on one half of pear. W. G. D., Mansfield. SPICED PEACHES. Peaches, 7 pounds

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