To Can Peaches

Ingredients

• a cupful of water
• a heaping tablespoonful of sugar
• one-half cup of sugar
• two cups of water

Method

1. 1

   Select ripe peaches, dip in boiling water, then cold water to cool.

2. 2

   Peel, halve, and remove stones.

3. 3

   Layer peaches in a kettle with sugar, heat slowly, boil for fifteen minutes, and can with boiling syrup.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 38. The excerpt below is the record exactly as published.

To Can Peaches. — Select fruit which is perfectly ripe and sound, but not very much softened. Freestone peaches are the best. Put a few at a time in a wire basket, and dip into boiling water for a moment, and then into cold water, to cool the fruit sufficiently to handle with comfort. The skins may then be rubbed or peeled off easily, if done quickly, and the fruit di- vided into halves ; or wipe with a clean cloth to remove all dirt and the wool, and with a silver knife cut in halves, remove the stone, and then pare each piece, dropping it into cold water at 68 EVERY-DAY DISHES. once, to prevent discoloration. Peaches cut before being pared are less likely to break in pieces while removing the stones. When ready, pour a cupful of water in the bottom of the kettle, and fill with peaches, scattering sugar among the layers, in the proportion of a heaping tablespoonful to a quart of fruit. Heat slowly, boil fifteen minutes or longer till a silver fork can be easily passed through the pieces. Can in the usual way, and seal ; or fill the cans with the halved peaches, and place them in a boiler of warm water with something underneath to avoid breaking ; cook until perfectly tender. Have ready a boiling sirup prepared with one-half cup of sugar and two cups of water

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