Canning Peaches

Ingredients

• Peaches, 4
• Make a syrup of the best sugar
• Put a dish under the fruit to catch the juice

Method

1. 1

   Select fruit of firm and good quality.

2. 2

   Pare and place in a steamer over boiling water.

3. 3

   Let them steam until they may be pierced with a broom straw.

4. 4

   Make a syrup of boiling hot sugar, dip the fruit into the syrup and put it into the cans or jars.

5. 5

   Pour over the boiling syrup to fill the vessel.

6. 6

   Seal immediately over the steam.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 32. The excerpt below is the record exactly as published.

Peaches, 4 " " Bartlett pears, 6 " " Pineapples, 6 " " Siberian or crab-apples, .... 8 " " Pie plant, 10 " " Plums, 8 " " Sour apples, 6 " " Ripe currants, 8 " All stone fruits should be pitted, and pip fruits— apples, pears, etc., should be peeled and have the core removed. Berries are cooked in their natural state. PRESERVING, nRYING AND CANNING FRUIT. 57 IV. Canning Whole Fruit— Peaches. The directions for canning peaches will serve for all fruits that arc to retain their shape. Select fruit of firm and good quality. It is nonsense to suppose that inferior fruit is good enough to can. Pare and place in a steamer over boiling water. Put a dish under the fruit to catch the juice, afterwards to be strained and added to the syrup. Let them steam accoi-ding directions in the table, or until they may be i)ierced with a broom straw. Make a syrup of the best sugar

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