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Preserved Peaches

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

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.

  • 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 1 ingredient

  1. one pound of sugar

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

  1. Weigh one pound of sugar for each pound of fruit.
  2. After weighing them brush each peach with a stiff whiskbroom.
  3. This should be done in putting up peaches in any way.
  4. After brushing them peel the peaches very thin with a sharp silver knife.
  5. Do not use a knife with a steel blade, as it discolors the fruit.
  6. As fast as the peaches are peeled lay them on porcelain platters.
  7. Put the peelings in the preserving kettle with enough water to keep from sticking.
  8. Stand the kettle over rather a quick fire and let the peelings boil with the kettle covered until very soft.
  9. Then drain them through a colander and pour the juice strained back into the kettle.
  10. Add sugar to this and let it simmer gently until it is a thick syrup.
  11. During the time the syrup is cooking it must be frequently stirred and skimmed.
  12. As soon as the syrup is thick enough, drop in the peaches, twelve at a time if for quart jars, and six at a time if for pint jars.
  13. Let the peaches cook gently until each one may easily be pierced with a broom splint.
  14. Then quickly skim them out and lay them on a platter to cool.
  15. Repeat this process until all the peaches are done, then let the syrup cook until thick as molasses.
  16. Skim it thoroughly.
  17. When cool put the peaches, one at a time, in the jars with a spoon.
  18. When the syrup is sufficiently thick, pour it through a strainer over the peaches in the jars until they are full, then seal down quickly and stand them upside down for several hours before putting them in the store-room.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Slotted spoon
  • Sieve
  • Colander
  • Pastry brush
  • Kettle
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.