Canned Peaches
From The Chapel Hill cook book, 1935
Juice can be reused by adding a little vinegar.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 42. The excerpt below is the record exactly as published.
Canned Peaches) Put into a saucepan 2 sticks of cinnamon, 1 cup vinegar broken up 1 cup water 2 teaspoons whole cloves 1 cup brown (or white) 2 teaspoons whole allspice sugar 1 teaspoon whole mace When this comes to a hard boil, drop in peaches from one large 82
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