Canning Peaches

Ingredients

• two large buckets of water
• sixty pounds of white sugar
• of pared peaches

Method

1. 1

   Prepare peaches for canning, put in kettle and let boil in syrup until they are tender.

2. 2

   Take fork and put peaches into can, then strain juice through a tight cloth so as to make it clear and pour it on peaches.

3. 3

   Seal.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 42. The excerpt below is the record exactly as published.

of pared peaches, two large buckets of water, and boil in a large copper kettle, until peaches are soft and well dissolved. Then add sixty pounds of white sugar. Stir like apple blitter, and finish the same way. After it is cold in crocks, grease writing paper, cut the shape of crock and tie it uii. It needs looking after freiiuently, as it moulds easy. TOMATO BUTTER With Apples. Steam ripe tomatoes and rub them 4h through a seive. Stew apiiles the same way. Thicken the tomatoes, with the apples. Make good and sweet with white sugar. Cook until quite thick Spices may be added if desired. ELDERBERRIES. Ten pounds of berries, one pint of vine¬ gar. Cook thoroughly. Add four pounds of sugar, two grated nutmegs. Stir con¬ stantly. Cook like jam. Put in sealed jars. Wholesome to eat as sauce, and makes nice pies. CANNING. CANNING PEACHES

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