Peaches, Preserved

Ingredients

• 1 lb. of sugar
• 1 lb. of fruit

Method

1. 1

   Choose large, white peaches, peel but do not cut them.

2. 2

   Make a syrup and cook them till nearly done, trying with a straw.

3. 3

   Put them in cans and pour the hot syrup over them.

4. 4

   For yellow peaches, peel and cut in halves; add a few peach kernels to each can for flavor.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 331. The excerpt below is the record exactly as published.

Peaches, Preserved porcelain, with a very little water, and stew a few minutes. Peach Jam. — This recipe has been in use in a New England family for two generations and never fails to be a success. Pare, stone, and cut into thin slices half a peck of free- stone peaches, and to I lb. of fruit add lb. of sugar. Put them into a preserving-kettle and let them cook until clear, which will probably re- quire an hour. Then crack one-third of the peach-stones, remove the ker- nels, blanch them in boiling water, cut them into thin slices, and add to the peaches. This should be done as soon as the fruit is set on the fire, so that the kernels can cook with it. When done, put into glass jars. For use in small families the pint size is better than the quart. Peach Jelly. — Take sound peaches, wash them thoroughly. Use the par- ings and a few pieces of the fruit. Boil in enough water to cover them. Strain through a jelly-bag. Allow the juice of one lemon and i lb. of sugar to each pint of juice. Boil the juice twentj^ minutes after straining before putting in the sugar, which has in the mean time been heating in the oven. Then boil again for five minutes, and pour into tumblers. Peach Leather. — Boil tart peaches with a little water until quite tender ; take out the stones, and pass the pulp through a wire sieve ; boil gently, stir- ring constantly, one hour; then stir into the boiled pulp sugar equal to one -half the weight of the unboiled pulp, and boil one minute ; have ready shallow earthen plates, pour the paste into these, not over a quarter of an inch thick, and dry slowly in the oven. Peach Marmalade. — To i lb. of the peeled and stoned peaches allow lb. of sugar. Put the fruit on by itself and let it heat slowly, stir- ring frequently that it may not burn. When it has boiled three-quarters of an hour, add the sugar and boil five minutes, skimming constantly. To every 2 lbs. of fruit add then the kernels of half a dozen peach-stones, chopped fine, and the juice of a lemon. Cool ten minutes longer, and put in small jars or jelly-glasses. Peach Syrup. — Take ripe, soft peaches, pare, and remove the stones ; lay on a large dish and sprinkle with sugar; let stand overnight. In the morning drain off the juice, put into a kettle, beat the juice from a dozen peach kernels, and add ; let heat ; if the syrup is not thick and rich, add more sugar, and stir until it dissolves. Take from the fire, let cool, and bot- tle. Peach syrup is an excellent fla- voring for frozen pudding and makes a delicious water-ice. 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

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