Preserved Peaches

Ingredients

• one hundred thoroughly ripe, sound, medium-sized peaches
• ten patent lightning-glass jars, each holding one quart
• one pint of syrup prepared as for No. 1339
• half a pint, if using the pint jars

Method

1. 1

   Peel peaches, cut in halves, and remove stones.

2. 2

   Divide peaches into jars and pour syrup over them.

3. 3

   Cover tightly and place jars in a saucepan with hay or straw between them.

4. 4

   Fill with cold water and boil for ten minutes.

5. 5

   Remove jars, let cool, and seal hermetically.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 323. The excerpt below is the record exactly as published.

Preserved Peaches. — The best variety for preserving are either the " Crawford Late," or " Smoke." Select one hundred thoroughly ripe, sound, medium-sized peaches; peel them neatly, cut them in halves, and remove the stones with care. Have ready ten patent lightning-glass jars, each holding one quart, or twenty holding only a pint each; then divide D ESSEX TS. 379 the peaches equally into them, and pour into each one pint of syrup prepared as for No. 1339, or half a pint, if using the pint jars

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