Pickled 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
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 3 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.
- 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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- Twelve pounds of peaches, 1 quart of vinegar, 3 pounds brown sugar.
- Rub the fuzz from the peaches.
- Do not pare them.
- Stick half a dozen whole cloves in each peach.
- Add spices to taste, stick-cinnamon, whole doves and mace.
- Put spices in a small cheese cloth bag and do not remove the bag, containing spices, when putting away the peaches.
- Scald sugar, vinegar and spices together and pour over the peaches.
- Cover closely and stand away.
- Do this twice, one day between.
- The third time place all together in a preserving kettle.
- Cook a few minutes, then place fruit in jars, about three-quarters filled.
- Boil down the syrup until about one-quarter has boiled away, pour over the peaches, hot, and seal in air-tight jars.
- This is an old and very good recipe used by "Aunt Sarah" many years.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Kettle