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Canned Peaches

  • Peaches, pared
  • Sugar
Cut the pared peaches into two equal parts and take out the stones.

Make a syrup of 1/4 lb of sugar to every pound of fruit and cold water. Put the peaches in, a few at a time. Heat them until hot to the point of boiling all through.

Have the jars hot. Put in the peaches and seal up immediately.

(It is better to do only as many at a time as will fill a quart jar. Seal up and then begin another. If you do this, allow 1/2 lb of sugar to each quart jar and a little experience will soon teach you how much water to add to the sugar. There should be just sufficient amount to make sufficient syrup to fill the jar up to the lid. A pint is generally the right quantity.)
Submitted by Tess M Jul 24, 2010 15 min 30 min 45 min


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