Canned Peaches - Cold Pack Method

Ingredients

• 4 to 6 peaches
• Fill with syrup

Method

1. 1

   Pack prepared peaches tightly in sterilized jar with rubber adjusted.

2. 2

   Fill with syrup.

3. 3

   Screw tops about half way down.

4. 4

   Immerse jars in kettle of warm water.

5. 5

   Bring water to boiling point as quickly as possible and boil twenty to thirty minutes, according to ripeness of the fruit.

6. 6

   Remove jars from water onto a folded cloth.

7. 7

   Seal by screwing top down and test by inversion.

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 11. The excerpt below is the record exactly as published.

4 to 6 peaches to 1 pt. can (depending upon size of peach) /3 c. sugar 1 c. water 1. Peel peaches with a silver knife. 2. Cut in halves and remove stones. 3. Keep covered with wet cloth until ready for use. 4. Bring sugar and water to boiling point. 5. Add peaches to syrup and cook a few minutes, until easily pierced with a fork. 6. Fill sterilized jar with peaches. 7. Add enough syrup to overflow. 8. Seal and test by inverting the jar. COLD PACK METHOD 1. Pack prepared peaches tightly in sterilized jar with rubber adjusted. 2. Fill with syrup

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