To Preserve Peaches

Ingredients

• half a pound of sugar
• every pound of fruit

Method

1. 1

   Pare and halve peaches, remove stones, make syrup with sugar and a little water.

2. 2

   Boil peaches for fifteen minutes, skim, and put in air-tight jars.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 128. The excerpt below is the record exactly as published.

every pound of fruit ; put the sugar into a preserving-kettle with a small teacup of hot water under the sugar; set it on the back of the range or stove, stir it frequently until the sugar is all dis- solved, then lay in the pears, set them over the fire, and cook them rather slow until perfectly clear ; set the kettle off the firf., take out the fruit with a spoon, without any of the syrup, fill the jars three-quarters full, and set the syrup over the fire again, cut a fine large lemon in slices, put it in the syrup, and boil for ten minutes; then lay a slice or two of lemon in each jar and fill up with syrup, let them stand until next day, then make them air-tight. This recipe is for ripe tender firuit ; if green or tough, you must boil it first in water, allowing enough to barely cover the fruit. When tender, take it out, lay it on a dish, strain the water, put it back in the kettle, add the sugaTi and when dissolved, lay in the fruit, and proceed as above. One lemon is sufficient for six or eight pounds of pears. * Baspberries, Weigh the firuit, and if you wish a rich jellied preserve, allow a pound of sugar to every pound of firuit hiU one, take that one pound, put it in your preserving-kettle, and mash it as fine as possible; then strain it through a thick cloth or jelly-bag, squeea- FBESEBVmO AND CANNING FRUITS. 269 ing out every drop of jaice, set it aside, wash out the kettle and wipe it dry, return the juiee to the kettle, and put the sugar in it. When the sugar is all dissolved, put in the fruit, and boil it quite fast for twenty minutes, skimming it well ; then fill your jars, and let them stand in a eool plaee for twenty-four hours, unoovered, then close them, making them air-tight, and set away. Tou may preserve strawberries in the same way, taking the juiee of a quart of strawberries. * Cherries. For making a handsome preserve, take either morelks or fine large pie-oherries, take out the pits, saving all the juioe, weigh them, allow pound for pound, put them with their juioe into your preserving-kettle alternately with the sugar, set them back on the range or stove where they will not cook until the sugar is all dissolved, then bring them to a boil, and oook gently for half an hour or longer, if they are not clear ; fill your jars, and set Ihem in a cool place uncovered until next day, then close them up air-tight The screw jars are the best to keep all kinds of fruit in, either preserved or canned. Take off the scum as it arises from the fruit whilst boiling. * Preserved Peaehes. Pare and halve the peaches, taking out the stones, make a syrup of half a pound of sugar

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