Informational.caPrivacy
| I have a spell for conjuring raw energies of the environment around you and focusing it towards a powerful goal. The results are usually immediate, and become more powerful with practice. Here is how it's done: You sit down with your legs crossed.... Read more of Conjuring Raw Energy at White Magic.ca | Informational.ca Privacy |
 |
|||||
|
Other Recipes from PRESERVED FRUITCranberry JellyPreserved Figs Preserved Cherries Preserved Peaches Strawberries In The Sun Preserved Strawberries Strawberries And Pineapple Preserved Pineapple Preserved Damson Plums Damson Jam Raspberry Jam Jellied Quinces Quince Cheese Preserved Quinces Citron Preserve Marmalades Orange Marmalade Amber Marmalade Rhubarb And Orange Marmalade Apple And Quince Conserve Cherry Conserve Apple Butter Grape Preserves German Prune Butter Cherry Marmalade |
PRESERVED PEACHES(Preserved Fruit) - (The International Jewish Cook Book)Weigh one pound of sugar for each pound of fruit. After weighing them brush each peach with a stiff whiskbroom. This should be done in putting up peaches in any way. After brushing them peel the peaches very thin with a sharp silver knife. Do not use a knife with a steel blade, as it discolors the fruit. As fast as the peaches are peeled lay them on porcelain platters. Put the peelings in the preserving kettle with enough water to keep from sticking. Stand the kettle over rather a quick fire and let the peelings boil with the kettle covered until very soft. Then drain them through a colander and pour the juice strained back into the kettle. Add sugar to this and let it simmer gently until it is a thick syrup. During the time the syrup is cooking it must be frequently stirred and skimmed. 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. Let the peaches cook gently until each one may easily be pierced with a broom splint. Then quickly skim them out and lay them on a platter to cool. Repeat this process until all the peaches are done, then let the syrup cook until thick as molasses. Skim it thoroughly. When cool put the peaches, one at a time, in the jars with a spoon. 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.
VoteViewed 1277 times. |
Most Viewed Recipes from The International Jewish Cook BookCookiesBaked Crab-apple Preserves Stewed Prunes Chocolate Cookies Damson Jam Imberlach Boiled Lettuce Pickled Beef Tongue New Potatoes Sour Milk Cookies Sugar Cookies Kohl-rabi Quark Strudel (dutch Cheese) Grape Jelly Creamed New Cabbage Least Viewed Recipes from The International Jewish Cook BookMÉlangeSautÉd Fish SautÉd Mushrooms GlacÉ For Candies Chicken À La Italienne Red Pepper CanapÉs Boned Smelts, SautÉd Baked Bass À La Wellington Gansleber PurÉe In Sulz Fillet Of Sole À La Mouquin PurÉe Of Celeriac Sweet EntrÉe Of Ripe Peaches SautÉd Cornmeal Mush Eggs À La Mexicana Baba À La Parisienne |
||||||||||||||||||||
| Home Made Cookies.ca | ||||||||||||||||||||||
