|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from CANNED FRUITSHot Milk Punch
Sterilizing Jars, Etc.
Canning Fruit Baked In Oven
Baked Crab-apple Preserves
Baked Sickel Pears
Canning Fruit In A Water Bath
Raspberries And Currants
Cherries For Pies
Canned Rhubarb Ready To Use
Pineapple, No. 1
CANNED PEACHES(Canned Fruits) - (The International Jewish Cook Book)
Wash peaches, put them in a square of cheese-cloth or wire basket. Dip
for two minutes in kettle of boiling water. Plunge immediately into cold
water. Skin the peaches; leave whole or cut as preferred. Pack peaches
in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in
position. Tighten tops but not airtight. Place jars on false bottom in
wash-boiler. Let the water boil sixteen minutes. Seal as directed. To
eight quarts of peaches take three quarts of sugar, two quarts of water.
Apricots, plums and ripe pears may be treated exactly as peaches.
CANNED PEACHESTo eight quarts of peaches take one quart of sugar and three quarts of
water. Make a syrup of the sugar and water; bring to a boil; skim it and
draw the kettle aside where the syrup will keep hot but not boil. Pare
the peaches, cutting them in halves or not as desired; if in half leave
one or two whole peaches for every jar, as the kernel improves the
flavor. Put a layer of fruit in the kettle; when it begins to boil skim
carefully; boil gently, for ten minutes; put in jars and seal. Then cook
more of the fruit in similar fashion. If the fruit is not ripe it will
require a longer time to cook.
All fruit may be canned in this manner, if desired.
CANNED PEACHESWhen canning peaches make a syrup composed of 1 cup of sugar to 2 cups
Place in preserving kettle and when sugar has dissolved cook thinly
pared peaches, either sliced or cut in halves, in the hot syrup until
clear, watching closely that they do not cook too soft. Place
carefully in glass jars, pour hot syrup over and seal in jars.
Aunt Sarah also, occasionally, used a wash-boiler in which to can
fruit. She placed in it a rack made of small wooden strips to prevent
the jars resting on the bottom of the boiler; filled the jars with
uncooked fruit or vegetables, poured over the jars of fruit hot syrup
and over the vegetables poured water, placed the jars, uncovered, in
the boiler; water should cover about half the height of jars. Boil
until contents of jars are cooked, add boiling syrup to fill fruit
jars and screw the tops on tightly.
Viewed 1697 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
PurÉe Of Celeriac
|Home Made Cookies.ca|