Brandy Peaches

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Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Cook the fruit the same as directed for preserving peaches;
but for this purpose the peaches are left whole, the skin left on or not, as desired.
If the skins are retained they should be carefully brushed to remove all the down;
use only fine fruit.
When the jars are filled, add to each quart a half cupful of brandy, and seal;
or, after filling the jars with fruit, boil down the syrup until it is very thick, and to each cupful of syrup add a cupful of brandy;
pour it over the fruit and seal.
California brandy serves very well for this purpose.