Canned Peaches - Steaming Method
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 83. The excerpt below is the record exactly as published.
CANNED PEACHES ; STEAMING METHOD. Put the prepared fruit into glass jars, put the covers in place loosely without the rubbers, stand the jars in a wash- boiler on a false bottom, surround them with a few inches of warm water, put the cover on the boiler, and boil the water until the peaches are tender. This usually requires an hour for quart jars. Remove the covers, put new rubbers in place, fill the jars to overflowing with a heavy boiling syrup
Cook this with the app: pantry check, scaling, and the assistant.