Get the large yellow peaches that have been cut in
half and dried with the peeling on ; wash them carefully.
Take two pounds of the peaches and soak in half
gallon of clear cold water twenty-four hours, when the
peeling will slip off with little trouble. After peeling
them in this way, take two teacupfuls of the water in
which they were soaked, and one and a half pounds of
sugar✪ To Preserve Dried Peaches, place in a granite pan and cook until the peaches
are clear and the syrup as thick as desired.
Brandy Peaches, No. 1
One peck of peaches, five pounds of sugar, one quart
of brandy. Put the peaches into boiling water, let
them remain three or four minutes ; then take out and
plunge into cold water ; rub them smooth with a coarse
cloth. Make a syrup of the sugar, using one pint of
water✪ Brandy Peaches, No. 1 to two pounds of sugar; let come to a boil, put
in the peaches and let them heat through, take them
out, add the brandy to the syrup and boil twenty
minutes. Pour the hot syrup over the peaches and
seal. Ready for use in two months.
Brandy Peaches, No. 2
Take large white Enghsh peaches, ripe and firm.
Make a strong soda water and let it boil. While boiling
put the peaches in, three or four at a time and let them
stay until the skin will come off when rubbed with a
coarse towel. When the skin has been removed in this
way put the peaches in cold water. Make a syrup by
dissolving in water three-quarters of a pound for each
pound of fruit; when boiling, put the peaches in and
let them get thoroughly hot. Take them out and
continue to boil the syrup until it is quite thick, then
pour it off and keep well covered. Put the peaches in
jars, cover with peach brandy and let them stand
twelve hours. Pour off the brandy, mix with the
syrup, pour over the peaches, and seal.
32 THE NEW ANNIE DENNIS COOK BOOK
Sweet Pickle, Peach or Pear
The fruit should be peeled and laid over night in
the vinegar, in which is mixed the sugar and spice, in
proportion of three pounds of sugar and half teacupful
of spices to one quart of vinegar✪ Sweet Pickle, Peach or Pear. Put in a kettle and
let come to a boil, skimming out the spice before putting
on the stove. Then for two mornings pour off the
vinegar, boil and pour over the fruit again. Put in
jars and seal.
Sugared Peaches
Peel ripe chngstone peaches, place in jar, using
sugar between each layer until the jar is full✪ Sugared Peaches; then
seal and keep in a cool place. These will be ready for
use when the sugar is thoroughly dissolved.
Peach Syrup
Boil peaches, after peeling them, in water enough
to cover; when they are tender strain off the juice and
add one pint of sugar to two pints of juice✪ Peach Syrup. Let it
boil from ten to fifteen minutes, skimming carefully
while it boils. Then bottle and seal while hot.
Quinces, pears, plums, and any of the berries may
be made into the syrup in the same way.
To Can Peaches ✪ To Can Peaches
Page 15 · 7 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
Get the large yellow peaches that have been cut in half and dried with the peeling on ; wash them carefully. Take two pounds of the peaches and soak in half gallon of clear cold water twenty-four hours, when the peeling will slip off with little trouble. After peeling them in this way, take two teacupfuls of the water in which they were soaked, and one and a half pounds of sugar, place in a granite pan and cook until the peaches are clear and the syrup as thick as desired.
Brandy Peaches, No. 1
One peck of peaches, five pounds of sugar, one quart of brandy. Put the peaches into boiling water, let them remain three or four minutes ; then take out and plunge into cold water ; rub them smooth with a coarse cloth. Make a syrup of the sugar, using one pint of water to two pounds of sugar; let come to a boil, put in the peaches and let them heat through, take them out, add the brandy to the syrup and boil twenty minutes. Pour the hot syrup over the peaches and seal. Ready for use in two months.
Brandy Peaches, No. 2
Take large white Enghsh peaches, ripe and firm. Make a strong soda water and let it boil. While boiling put the peaches in, three or four at a time and let them stay until the skin will come off when rubbed with a coarse towel. When the skin has been removed in this way put the peaches in cold water. Make a syrup by dissolving in water three-quarters of a pound for each pound of fruit; when boiling, put the peaches in and let them get thoroughly hot. Take them out and continue to boil the syrup until it is quite thick, then pour it off and keep well covered. Put the peaches in jars, cover with peach brandy and let them stand twelve hours. Pour off the brandy, mix with the syrup, pour over the peaches, and seal.
Sweet Pickle, Peach or Pear
The fruit should be peeled and laid over night in the vinegar, in which is mixed the sugar and spice, in proportion of three pounds of sugar and half teacupful of spices to one quart of vinegar. Put in a kettle and let come to a boil, skimming out the spice before putting on the stove. Then for two mornings pour off the vinegar, boil and pour over the fruit again. Put in jars and seal.
Sugared Peaches
Peel ripe clingstone peaches, place in jar, using sugar between each layer until the jar is full; then seal and keep in a cool place. These will be ready for use when the sugar is thoroughly dissolved.
Peach Syrup
Boil peaches, after peeling them, in water enough to cover; when they are tender strain off the juice and add one pint of sugar to two pints of juice. Let it boil from ten to fifteen minutes, skimming carefully while it boils. Then bottle and seal while hot.
Quinces, pears, plums, and any of the berries may be made into the syrup in the same way.
To Can Peaches
Records on this page
To Preserve Dried PeachesBrandy Peaches, No. 1Brandy Peaches, No. 2Sweet Pickle, Peach or PearSugared PeachesPeach SyrupTo Can Peaches