Canned Peaches

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

Ingredients 4 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.

To one pound of peaches allow half a pound of sugar;
to six pounds of sugar add half a tumbler of water;
put in the kettle a layer of sugar and one of peaches until the whole of both are in.
Wash about eight peach leaves, tie them up and put into the kettle, remembering to take them out when you begin to fill up the jars.
Let the sugared fruit remain on the range, but away from the fire, until upon tipping the vessel to one side you can see some liquid;
then fill the jars, taking them out of hot water into which they were put when cold, remaining until it was made to boil around them.
In this way you will find out if the glass has been properly annealed;
for we consider glass jars with stoppers screwing down upon India-rubber rings as the best for canning fruit in families.
They should be kept in a dark closet;
and although somewhat more expensive than tin in the first instance, are much nicer and keep for years with careful usage.
Fruit must be of fine flavor and ripe, though not soft, to make nice canned fruit.
Peaches should be thrown into cold water as they are peeled, to prevent a yellowish crust.