Canned Peaches
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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, preserving or pickling. Check current food-safety guidance before following this.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.
- 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
Method
- When canning peaches make a syrup composed of 1 cup of sugar to 2 cups of water.
- Place in preserving kettle and when sugar has dissolved cook thinly pared peaches, either sliced or cut in halves, in the hot syrup until clear, watching closely that they do not cook too soft.
- Place carefully in glass jars, pour hot syrup over and seal in jars.
- Aunt Sarah also, occasionally, used a wash-boiler in which to can fruit.
- She placed in it a rack made of small wooden strips to prevent the jars resting on the bottom of the boiler;
- filled the jars with uncooked fruit or vegetables, poured over the jars of fruit hot syrup and over the vegetables poured water, placed the jars, uncovered, in the boiler;
- water should cover about half the height of jars.
- Boil until contents of jars are cooked, add boiling syrup to fill fruit jars and screw the tops on tightly.
Plating
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