French Preserved Peaches
From My Best Recipes (1929).
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A historical recipe
My Best Recipes, by Kate brew vaughn (1929).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- 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
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.
Method
Chef Wood
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- Peel sufficient peaches to make 2 pints, weigh them, and to each pound of fruit allow 1 pound sugar.
- Crack 6 pits, take out kernels, blanch them and put with sugar and 1 pint water in kettle, stir until sugar is dissolved;
- add juice of % lemon and boil slowly, without stirring 3 minutes.
- Place layer of peaches in bottom of kettle pit side up, and cook very slowly until peaches are transparent but still perfectly whole.
- Lift 1 piece at a time with a skimmer and arrange them neatly in jars.
- When the last have been cooked, boil the syrup rapidly, ladle it over peaches in jars.
- Seal at once.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Wooden spoon
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Ladle
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Slotted spoon
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Kettle