Canned Peaches

Ingredients

• Select some fine, free-stone peaches
• the sugar should be in the proportion of a full tablespoonful to a quart of fruit
• To prevent burning put a little water in the kettle.

Method

1. 1

   Pare and cut the peaches in two, removing the stones.

2. 2

   Immerse in cold water, taking care not to break the fruit.

3. 3

   Place in the kettle, scattering sugar between the layers.

4. 4

   Heat slowly to a boil, then boil for three or four minutes.

5. 5

   Can and seal the fruit.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 94. The excerpt below is the record exactly as published.

CANNED PEACHES. Select some fine, free-stone peaches; pare, cut in two and atone them. Immerse 'n cold water, taking oare not to Mothm'h Cook Book, 228 break the fruit See that the peaches an sot oyer rip*. Place in the kettle, scattering sugar between the layers — the ■agar should be in the proportion of a fall tabieepoonful to a quart of fruit. To prevent burning put a little water in the kettle.

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