Peaches, Canned

Ingredients

• half a pound of sugar
• 1 lb. of peaches
• a scant pint of water

Method

1. 1

   Put the sugar on the fire with a little water, let it boil until the syrup is clear.

2. 2

   Pack the jars tightly with the peaches, fill them up with the syrup.

3. 3

   Put the jars in a large boiler of water, standing them on slabs of wood and not letting the jars touch each other.

4. 4

   The water should come up to within three inches of the top.

5. 5

   Cover the boiler and boil the fruit until tender.

6. 6

   Let the water get cold, then take out the jars, fill up with boiling water, and seal.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 332. The excerpt below is the record exactly as published.

Peaches, Canned. — Half a pound of sugar to 1 lb. of peaches. Put the sugar on the fire with a little water, let it boil until the syrup is clear. Pack the jars tightly with the peaches, fill them up with the syrup. Then put the jars in a large boiler of water, stand- ing them on slabs of wood and not letting the jars touch each other. The water should come up to within three inches of the top. Cover the boiler and boil the fruit until tender. Let the water get cold, then take out the jars, fill up with boiling water, and seal. Peaches, Preserved. — Choose large, white peaches, and peel but do not cut them. Make a syrup, and cook them till nearly done, trying with a straw. Put them in cans and pour the hot syrup over them. Or, if you prefer the yellow peach, peel and cut in halves; and add a few peach kernels to each can for the flavor. Another way : — Remove the skins from the peaches by putting them, a few at a time, in a wire basket and dipping them into a kettle of boiling water; you can then peel them like boiled potatoes. Weigh them, and allow 1 lb. of sugar to I lb. of fruit. Make a syrup of the sugar in the pro- portion of a pint of cold water to 3 lbs. of sugar. Skim it, and let it clarify. 294 Pears, Canned PRESERVES, ETC. Pineapple, Preserved Put the peaches, a few at a time, into the syrup, and cook them until soft. This you can tell by trying them with a straw ; when you can feel the stone they are done. Put them in jars, and pour the hot syrup over them. Cling- stones should always be used for pre- serving. Pears, Canned. — To obtain the bartletts in perfection, they should be placed between flannel to ripen, and when not quite mellow enough for eating they are ready for can- ning. To every quart jar allow seven medium-sized pears, a scant pint of water

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