Peaches
- 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 5 ingredients
Possible health benefits
General information, not medical advice.
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Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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
Chef Wood
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- 8 quarts of peaches.
- 1 quart of sugar.
- 3 quarts of water.
- Put the sugar and water together and stir over the fire until the sugar is dissolved.
- When the sirup boils skim it.
- Draw the kettle back where the sirup will keep hot but not boil.
- Pare the peaches, cut in halves, and remove the stones, unless you prefer to can the fruit whole.
- Put a layer of the prepared fruit into the preserving kettle and cover with some of the hot sirup.
- When the fruit begins to boil, skim carefully.
- Boil gently for ten minutes, then put in the jars and seal.
- If the fruit is not fully ripe it may require a little longer time to cook.
- It should be so tender that it may be pierced easily with a silver fork.
- It is best to put only one layer of fruit in the preserving kettle.
- While this is cooking the fruit for the next batch may be pared.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Slotted spoon
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Kettle