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Classic
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page 103
CANNED PEACHES.
Have one porcelain kettle with boiling water and another with a syrup made sweet
enough with white sugar for the peaches; pare, halve, and drop them into the
boiling water, let them remain until a silver fork will pierce them, lift them
out with a wire spoon, fill can, pour in all the boiling syrup the can will
hold, and seal immediately. Continue in this way, preparing and sealing only one
can at a time, until done; boil down the water in first kettle with the syrup,
if any is left; if not, add more sugar, and quite a nice marmalade will result.
This manner of canning peaches has been thoroughly tested, and is pronounced by
the experienced the best of all methods.--Mrs. R. A. Sharp, Kingston.
CANNED PEACHES.
To peel, place in a wire basket such as is used for popping corn, dip into
boiling water for a moment, then into cold water, and strip off the skin (this
saves both fruit and labor). The fruit must be at a certain stage to be prepared
in this way, for if too green it will not peel, and if too ripe it will be too
much softened by the hot water. After peeling, seed and place in a steamer over
a kettle of boiling water, first laying a cloth in bottom of steamer; fill about
half full of fruit, cover tightly, make a syrup in a porcelain kettle kept for
fruit alone, let the fruit steam until it can be easily pierced with a silver
fork, drop gently for a moment into the hot syrup, place in the cans, fill,
cover, and seal.
The above recipe is for canning a few at a time, and is equally nice for
pears.--Miss Abbie Curtis, St. Louis, Mo.
CANNED PEACHES.
Pare, halve and seed; make a syrup of a pint granulated sugar to a quart water,
place on stove in a porcelain kettle (enough for two quart cans). When syrup
boils, drop in enough fruit for one can; watch closely, testing with a silver
fork, so that the moment they are done they may be removed. When the peaches are
tender, lift very gently with a wire spoon, and place in the can previously
heated, according to instructions for preparing glass cans. When full of peaches
pour in the hot syrup, place the cover
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