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Canned Peaches

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 2 ingredients

  1. three quarts of sugar
  2. two quarts of water

Cook safely

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash peaches, put them in a square of cheese-cloth or wire basket.
  2. Dip for two minutes in kettle of boiling water.
  3. Plunge immediately into cold water.
  4. Skin the peaches;
  5. leave whole or cut as preferred.
  6. Pack peaches in hot jars.
  7. Fill hot jars with hot syrup or boiling water.
  8. Put tops in position.
  9. Tighten tops but not airtight.
  10. Place jars on false bottom in wash-boiler.
  11. Let the water boil sixteen minutes.
  12. Seal as directed.
  13. To eight quarts of peaches take three quarts of sugar, two quarts of water.
  14. Apricots, plums and ripe pears may be treated exactly as peaches.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Kettle
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.