When the vinegar has boiled about
fifteen minutes, put in the peaches and remove the
preserving kettle containing them to the back of the
fire, where its contents will not boil; let the peaches
stand in the vinegar for five minutes, then place in
jars, pour the vinegar over them and seal at once.
Sweet Pickle Peaches, No. 1
To make half gallon of peach pickle, take three
teacupfuls of apple vinegar, the same of sugar, half
teaspoonful each of cloves✪ Sweet Pickle Peaches, No. 1, allspice and mace. Boil
the vinegar and let get thoroughly hot, enough peaches
(pared) to fill the jar. When this is done, place in
jars and seal.
Sweet Pickle Peaches, No. 2
Peel half bushel of clingstone peaches, almost ripe ;
one gallon of good apple vinegar, eight pounds of sugar,
half teacupful of cloves, and three sticks cinnamon✪ Sweet Pickle Peaches, No. 2.
Boil the vinegar and spices together five minutes ; put
in the peaches, let them get hot through, remove from
fire and place in self-sealing jars, if convenient; if not,
seal the jars with brown paper (three layers), and
thick flour paste in which has been put several drops
of carbolic acid. The latter drives away insects.
30 THE NEW ANNIE DENNIS COOK BOOK
Sweet Pickle Peaches, No. 3
Peel the peaches ; stick in each, at intervals, half a
dozen cloves ; place in jars and pour over them boiling
vinegar, sweetened with one pound of sugar to each
quart of vinegar✪ Sweet Pickle Peaches, No. 3. Seal when hot.
Peach Mangoes
Prepare a brine by boiling together six quarts of
water and a pint of coarse salt, and skim it until it is
clear; then cool it. The quantity may be increased
to suit the number of peaches, but the proportion of
salt and water must be observed. Choose fresh, sound
peaches, brush them with soft brush, and lay them in
the cold brine for three days. Then remove them
from the brine ; cut a piece out of the top of each one
and take out the stone without enlarging the top. For
filling for two dozen large peaches, mix together two
pounds of brown sugar, one onion, and a clove of garlic
chopped fine, four ounces of grated horseradish and
white mustard seed, one ounce of powdered cinnamon,
and half an ounce each of ground cloves and mace.
Use sufficient salad oil to moisten these ingredients.
Fill the peaches with them ; close the cut with a piece
of peach, and either sew or tie it in place. Put the
stuffed peaches into glass jars, cover them with cold
vinegar, pour two tablespoonfuls of salad oil✪ Peach Mangoes in each
jar and seal them air-tight.
Sweet Pickle Peaches
Peel ripe peaches and cover them with white sugar,
using half a pound of sugar to each pound ,of peaches.
Let them stand twelve hours ; pour off the juice, adding
one pint of good vinegar to three pints of juice. Add
to this three sticks of cinnamon, a tablespoonful each
of cloves and allspice, and a few blades of mace. Boil
this down until there is just enough to cover the
peaches, and before taking from the fire, put the
peaches in and let them boil until tender — not soft.
Put in jars and cover well.
Ripe pears may be pickled in the same way.
THE NEW ANNIE DENNIS COOK BOOK 31
To Preserve Dried Peaches ✪ To Preserve Dried Peaches
Page 14 · 6 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When the vinegar has boiled about fifteen minutes, put in the peaches and remove the preserving kettle containing them to the back of the fire, where its contents will not boil; let the peaches stand in the vinegar for five minutes, then place in jars, pour the vinegar over them and seal at once.
Sweet Pickle Peaches, No. 1
To make half gallon of peach pickle, take three teacupfuls of apple vinegar, the same of sugar, half teaspoonful each of cloves, allspice and mace. Boil the vinegar and let get thoroughly hot, enough peaches (pared) to fill the jar. When this is done, place in jars and seal.
Sweet Pickle Peaches, No. 2
Peel half bushel of clingstone peaches, almost ripe ; one gallon of good apple vinegar, eight pounds of sugar, half teacupful of cloves, and three sticks cinnamon. Boil the vinegar and spices together five minutes ; put in the peaches, let them get hot through, remove from fire and place in self-sealing jars, if convenient; if not, seal the jars with brown paper (three layers), and thick flour paste in which has been put several drops of carbolic acid. The latter drives away insects.
Sweet Pickle Peaches, No. 3
Peel the peaches ; stick in each, at intervals, half a dozen cloves ; place in jars and pour over them boiling vinegar, sweetened with one pound of sugar to each quart of vinegar. Seal when hot.
Peach Mangoes
Prepare a brine by boiling together six quarts of water and a pint of coarse salt, and skim it until it is clear; then cool it. The quantity may be increased to suit the number of peaches, but the proportion of salt and water must be observed. Choose fresh, sound peaches, brush them with soft brush, and lay them in the cold brine for three days. Then remove them from the brine ; cut a piece out of the top of each one and take out the stone without enlarging the top. For filling for two dozen large peaches, mix together two pounds of brown sugar, one onion, and a clove of garlic chopped fine, four ounces of grated horseradish and white mustard seed, one ounce of powdered cinnamon, and half an ounce each of ground cloves and mace. Use sufficient salad oil to moisten these ingredients. Fill the peaches with them ; close the cut with a piece of peach, and either sew or tie it in place. Put the stuffed peaches into glass jars, cover them with cold vinegar, pour two tablespoonfuls of salad oil in each jar and seal them air-tight.
Sweet Pickle Peaches
Peel ripe peaches and cover them with white sugar, using half a pound of sugar to each pound ,of peaches. Let them stand twelve hours ; pour off the juice, adding one pint of good vinegar to three pints of juice. Add to this three sticks of cinnamon, a tablespoonful each of cloves and allspice, and a few blades of mace. Boil this down until there is just enough to cover the peaches, and before taking from the fire, put the peaches in and let them boil until tender — not soft. Put in jars and cover well.
Ripe pears may be pickled in the same way.
To Preserve Dried Peaches
Records on this page
Sweet Pickle Peaches, No. 1Sweet Pickle PeachesSweet Pickle Peaches, No. 2Sweet Pickle Peaches, No. 3Peach MangoesTo Preserve Dried Peaches