Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Peaches > Canned Peaches

Canned Peaches

Instructions

Wash peaches, put them in a square of cheese-cloth or wire basket. Dip for two minutes in kettle of boiling water. Plunge immediately into cold water. Skin the peaches; leave whole or cut as preferred. Pack peaches in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in position. Tighten tops but not airtight. Place jars on false bottom in wash-boiler. Let the water boil sixteen minutes. Seal as directed. To eight quarts of peaches take three quarts of sugar, two quarts of water.

Apricots, plums and ripe pears may be treated exactly as peaches.

Print recipe/article only | Save to del.icio.us

Source

The International Jewish Cook Book (1919).