New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-08-13
THE DELICIOUS PEACH.
HOW TO PRESERVE AID CAN IT-TllE BESl
VARIETIES.

and flavor Of the strawberry eyaporates in COOK
ing and the fruit becomes a mere ghosty sI7
gestlon Of itself in the very best preserving Inc
peach on the contrary. lends itself 10 all manner
Of preserves and cOrdals It makes the most
delicious Of all branded fruits and it makes Il
most excellent canned fruit. foundation w
buildings and ices. There is better fruit LOT Il
sweet pickle. and some good housekeepers go 50 lar
as to prepare the green peach in a sour plON''.
/ This however. is rather stranng the qualities OF
! even excellent ana useful a fruit. 1t Is very
much better let peaches ripen the tree ana
! use them in a sweet pickle some preserve imam
! attempt to pickle the green fruit when 50 many
! Inexpensive vegetables make a much better sour
| pickle. The successful prcserver is not one WHO
puts up the greatest variety or exhibits the most
eccentric styles Of preserves and pickles but on.
who understands the limits of each fruit ana
| vegetable and the best and simplest manner OF
preserving them. The art of preserving pure ana
simple. demands the successful retention OF the
natural navors OF the fruit rather than the crei-
ton of new havors This may be accomplished IN
some by a thick syrup rather than by
| thin. watery syrup which draws out all the ndNor
Of the fruit though the pulp is saved
There is "A great deal to say in favor Of the Old
fashioned dried peaches dried in the sunshine ana
| fresh air with abundance of sugar: and something
also say in favor Of the evaporated peach Peaches
prepared in either way seem to retain their flavor
better than does the canned peach. and are bet
| they do not seem to be delicate enough for ices
and some of the dantcr peach desserts. There Is
a certain rankness about both that the canned
peach does have. The light syrup in which the
! canned peach is put up and which absorbs so much
of its flavor may always be reduced and used in
ices and i'm most of the more delicate buildings so
that there is not much loss Of flavor as IN
pie where mainly the pulp is used
For table use and to with ice cream the
preserved peach is pre-cminent above all other pre-
served fruit There is slight difference of opinion
as to which is best, a ripe yellow peach a thor
oughly ripe white one Old-fashioned preservcrs
will tell you that the late white Heath "cling-
stone" and one Of the richest favored OF all the
white peaches, is the hest for preserving. The dis
tnction is 10 be carefully noted between the pre-
served peach which is put up in n heavy syrup
and depends largely on the sugar for Its preserva
ton and the canned peach which is put mp in
a light syrup and depends for its preservation on
the exclusion Of the air from the can. The white
peach certainly makes the most delicate-looking
preserve while a perfectly ripe and perfectly fla
vored yellow peach is richer and possesses a
distinct flavor Of its own which is Incompatible
1t is well to compromise and put up some jars
OF yellow peaches and some Of white. Select the
fruit which first ripens (but Of the later varieties
In the vicinity of Ncw-YOrk from the lst 10 the
10Th OF September the fruit is in prime condi-
ton for preserving 1t Is almost impossible to
give the prices of peaches because there Is such
difference in different years and they may some
times be bought during "A glut in the market AT
great advantage \ fair average price for the
larger preserving peaches Of prime quality Is
81 80 the haf-bushel basket. II is foolish to pay
much more than this unless there is great
scarcity I'm market one OF the best yellow Peaches
for preserving is the yellow Crawford; but As
new varieties being introduced wise marketer
will test her peaches and select basket OF fruit Of
fine. fun flavor. There always an abundance OF
cheap peaches in market. peaches which are half
ripcncd or are of a variety which yields quantity
Their than quality. and it is waste Of money
and material to preserve such fruit tn" efforts
Of some preserycrs remind ono forcihS OF OLD
Southern days. when the colorcI people. reduced
in circumstances. but not in pride, preserved the
common yellow pumpkin Of the field rather THAN
have the preserve closet look bare The result Of
such composition can be- imagined
and allow thrcequnrtcrs Of pound Of
sugar to pound Of nut lrT. , ,n,,n
Then tear them apart rather Than cut th'm as the
uneven hesh looks better in thr pre'cry" save
the kernels 10y pouring boiling water over them
and rubbing of the skin. You can remove the kin
them, II you wish. by putting them In wire basket
and plunsing them In boiling water but p"dche-
which "a treated In this way DO not make 50 nm"
preserve. As fast a. you prepare a quart ol
peaches as above. drop them into boiling syrup
made by adding cup Of clear cold water TO every
pound of sugar and allowing II 10 boil for on"
minute. Add the rcachcs to the syrup win TN. ,hr
as they are done put them into cans Jars and
GoV,h .n,m up i nSn Az rIn bo Gnyn for about
minutes. and then cover the beaches In m" Jars
to clarity IT, set it OF the stove where will cool
a little and when it Is about iukewarm stir IN
the beaten white Of with the shell FOR every
two pounds OF sugar used in the syrup The syrup
the least stir 1t thoroughly with the egg and shell
by means of an eggwhip. Let the syrup come
SLOWLY to boiling pom, without T aa then a bo
slowly for about ten minutes skiinmlng on thr
the preserved fruit and seal up the jars at once.
If you wish peel all your peaches at once 1t
aciduatcd by adding the juice of a lemon To- every
four quarts. otherwise the first peaches viii turn
dark before the last peeled. But In the case
Of a delicate favored fruit Ike the peach II
to lose something by soaking In water. while
wise by the process
TO can peaches; select the richest and ripe pest
the very best result they should be- canned from
,hf elthoueb very fair canned beach may be
put up from the prime fruit OF the market. Begin
water and one of sugar to every quart can Of
peaches. Let the syrup melt slowly over the IRE
ners prefer merely to bring it to the boiling point
without cooking 1t further. A. soon as the syrup
it will simply keep warm. Then peel Tho peaches,
tearing them apart as YOU peel them, leaving the
pit in one side. and dropping peaches ANA pits
into a As soon as each can Is filed cover
patent cans leave the vent open When all the cans
ready put a large. ndt-bottomcd boiler tMith
a wooden rack in the bottomj over the fire. This
boiler and rack should be a part Of the canning
outfit of every family where much work Of this
kind is undertaken. The Nat copper-bottomed
boiler such as Is used for boiling clothes answers
every purpose. An open rack 10 fit in the boiler
can be made by "A carpenter or by any person who
can handle tools with ordinary skill. The boiler
should be large enough to hold twelve
cans with space enough between them
for wisps of hay or kitchen towels.
which prevent the cans from knocking
together and cracking in The boiling Let the peaches
cook in the cans in this way for twenty minutes.
If Won wish make the peaches especially nice
strain the syrup. using "A pointed strainer which
will lust fiji in the can, for the purpose. jar
litter Is very convenient for removing the hot cans
from the water. but it is not strictly necessary.
As soon as the jars are taken out of the water
omen them and you will that the fruit has alb
sorbed a considerable quantity of the syrup. FIJI
the up to the brim again with a little Of the
syrup which H. always left over after the first
nng. This syrup should be boiling hot when II Is
added. DO can at time. In order to leave
il open short time as possible. Put on the
rubbers and screw II up instantly as tight as
possible. Let the rest till they cold. then