Recipes Galore

Preserved Fruits - # 02


Peach


*     Peach Preserves     *


Ingredients:
  • 8 Quarts Pared, Halved Peaches
  • 7 Cups Sugar


Method:
  • Use fine flavored Perfect Peaches which are Ripe
    but Not Over Ripe.

  • To have well shaped Peach Halves,
    Do Not Use Peaches With soft Bruised Spots
    That Have To Be Cut Out.

  • White Peaches Produce Preserves With a rich Reddish Color;
    Yellow Peaches Make an Amber Colored Preserve.

  • Clingstone Peaches Are More Trouble To Prepare,
    but They Produce a Preserve of Superior Flavor and Color.

  • Lay the pared Peach Halves in Layers In an Enamel Pan,
    Sprinkling Each Layer With Sugar.

  • Cover Pan and Let Stand Overnight.

  • Next Morning Drain Off Syrup and Heat It to Boiling.

  • Then Add the Peaches carefully.

  • If They Are quite Soft, Preserve Their Shape By Lifting Them
    With The Hands Rather Than with a Spoon.

  • Boil Rather Rapidly for about 30 Minutes,
    Shaking Pan Frequently to Prevent Sticking - Stirring With a
    Spoon May Damage the Shape.

  • Then Reduce Heat and Simmer slowly Until Peaches Are
    Transparent and Have Aquired the Desired Color,
    and Syrup is Thick and Waxy.

  • With Average size Peaches This Will Require about 2 Hours.

  • Be Sure to Cook Preserves To the Right Consistency.

  • Pour Into Hot Sterile Jars and Seal.

  • Yield: About 8 Pints.



*     Canned Peaches     *


Method:
  • Clingstone Peaches Are Excellent For Canning,
    but Any Good Flavored, Firm Fleshed Freestone Variety May
    Be Used if preferred.

  • They Should Be fully Ripe but Not Over Ripe,
    though One or Two Over Ripe Ones May Be Used In the Syrup.

  • For 8 Pounds of Peaches, Prepare The Following Syrup;
            Put 1 1/2 Cups Sugar,
            1 1/2 Cups Water,
            1 or 2 Peeled, Halved Over Ripe Peaches,
            and 3 or 4 Peach Stones Into a Large Preserving Kettle.

  • Boil about 10 Minutes, Then Strain.

  • Discard Stones;
    Peach Pulp May Be Chilled and Used As a Fruit Sauce.

  • Pare the Peaches Thinly.

  • If Elbertas Are Used,
    Dip Them Quick In Boiling Water to Loosen Skins,
    Then Cool and Strip Off Skins.

  • Now Cut In Halves, Remove Seeds,
    then Drop the Halves In the Boiling Syrup and Simmer them
    5 Minutes.

  • Then Lift Out and Drop Them Hollow Side Down Into Wide Mouth Jars,
    So the Halves Fit Together Not Too Compactly.

  • When All the Peaches Are Packed,
    Pour the Hot Syrup Into the Jars To Fill All Spaces to
    Within 1/2 Inch Of Top.

  • Wipe Off Jar Rubbers and Put On Lids, Sealing Partially.

  • Process In Boiling Water Bath 20 Minutes,
    Counting time From Moment Active Boiling Resumes;
    or In a Pressure Cooker Under 2 Pounds Pressure for 15 Minutes.

  • Remove Jars and Complete Seal.

  • Cool At Room Temperature Out Of Draft Before Storing.

  • Yield: 3 Quarts.

  • To Can a Bushel of Peaches,
    Divide Them Into 6 Equal Portions and Proceed As Above
    For Each Portion;
    Do Not Attempt To Do Them All In One Batch.


Variation:
  • To Save Sugar,
    Make Syrup For 8 Pounds Peaches From
                2 Cups White Corn Syrup,
                1 Cup Sugar,
                1/2 Cup Water And
                1/8 Teaspoon Salt.

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