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To Can Peaches Without Boiling
From Farm and home cook book and housekeeper's assistant, 1907
Serves 5
This method retains the fresh flavor of the fruit.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
462Calories
3 gProtein
117 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein3.3 g
Carbohydrates117 g
Fiber5.4 g
Sugars111 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium52 mg
Potassium446 mg
Calcium20 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus80 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A87 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water462 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 152. The excerpt below is the record exactly as published.
4 lbs peaches. Place the fruit, I after draining off, in a shallow, wide preserving kettle, and : pour the hot syrup over it and cook gently until the fruit is \ easily pierced by a straw. Transfer the fruit carefully to glass ; jars, fill almost to the top with hot syrup, then run a silver ; knife around inside the jar to let out the air bubbles. Pill ; quickly overflowing full with the hot syrup and screw down I the cover as tight as possible. If some of the juice overflows j CANNED PEACHES AND CITRON PRESERVES 225 on the rubber during the sealing process, it will do no injury, but will rather aid in the sealing. Peaches canned whole in this way are delicious — much better than when the stones are removed, as they impart a fine flavor. — [L. O. C, Ala. To Can Peaches Without Boiling Peel good, not over-ripe peaches, cut in halves and fill into jars which have been placed in boiling water. Then cover imme- diately with a hot syrup made of 1 pt sugar
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