To Can Peaches

Ingredients

• one pound of fruit
• one-fourth of a pound of sugar
• one pound of fruit

Method

1. 1

   Take nice large ripe freestone peaches, pare, cut into halves, remove the seed, drop the pieces into cold water to prevent them from turning dark.

2. 2

   Weigh, allowing one-fourth of a pound of sugar to one of peaches.

3. 3

   Boil the sugar a few moments, drop in the fruit, and boil until well heated through.

4. 4

   Fill up the cans with fruit, pouring over a sufficient quantity of sirup, first having the cans hot.

5. 5

   Seal, and keep in a cool, dark place.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 97. The excerpt below is the record exactly as published.

TO CAN PEACHES. Take nice large ripe freestone peaches, white or }'ellow. Pare, cut into halves, remove the seed, drop the pieces into cold water to prevent them from turning dark. Weigh, allowing one-fourth of a pound of sugar to one of peaches. Boil the sugar a few moments, drop in the fruit, and boil until well heated through. Fill up the cans with fruit, pouring over a sufficient quantity of sirup, first having the cans hot. Seal, and keep in a cool, dark place. Apples may be canned in exactly the same manner. If there is sirup left over, peel, core, and halve more apples, and proceed in the same manner. If possible, use bell-flower apples. 192 The New Kentucky Home Cook Book If peaches are small, peel and can whole, as they retain the flavor of the kernel, and are excellent. TO CAN PEACHES. Take one-half pound of sugar to one pound of fruit

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