Peaches Preserved In Their Juice
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United States
Known as an American recipe, with similar versions prepared across other nations.
- 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.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- 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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- Wash, wipe, pare, halve and remove the pits;
- to each pound of the fruit use one-half pound of sugar.
- Sprinkle a little sugar in a deep earthen bowl;
- then put in a layer of peaches.
- Alternate with sugar until all are closely packed, covering the top with sugar, covering tightly, and set aside for ten or twelve hours.
- Pour all into a preserving kettle;
- let them come to a boil, and as ‘fast as the pieces swell sufficiently take out with 13 a silver spoon and place in a glass, air-tight preserving jar.
- As soon as the jars are filled, pour the boiling syrup over the peaches, filling the jars to the top;
- seal at once.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Kettle