The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-09-20
DOMESTIC SCIENCE.

, In conserving "Autumn's best of
h cheer" against the winters day Of
!. need, don't forget a liberal allowance
!. OF peaches. Home canned or pre-
!. served peaches are much superior to
/. any but the most expensive factory
canned goods, while the cost Is usual
! ~ less than half.
, One way of preserving peaches,
+ which has been successfully tested,
is this: Peel ripe, perfect peaches
? and pack closely In glass Jars. They
; may be left whole or pitted. as pre-
/. ferred. In the latter case. save one
!. or two pits for each jar to give fla
vor. Prepare rich syrup In the pro-
portion of about two and one-half
: poun9s of sugar to pint of water.
When scalding hot pour over the
peaches In the jars. letting 1t run
! down among them to fill every cre-
. vice. Be sure the jar is filled to the
!. very brm. Screw the covers on
tightly and stand the Jars in boiler
of scalding hot water. After the
cans are all in cover the boiler with
its lid and then blanket or thick
. cloth of some kind. to allow the wa
. ter to retain the heat as long as pos
sible. When the water becomes per-
. fectly cold, remove the Jars. If the
. heat has loosened the covers at all,
screw as tight as possible. Set away
in cool, dark closet.
Pickled peaches are the incest of all
sweet pickles
Peaches intended for pickling
, should not be too ripe. Dip for an
instant in hot water. rub off the
skins, or wool" with coarse towel
and stick two or three cloves In each
peach Have ready in the preserving
Kettle scaldlng SYRUP, made in the
proportion of five pounds of brown
sugar to quart of cider vinegar (not
too strong). and one cup of mixed
spices-cassia buds, stick cinnamon,
allspice and very few cloves. A bit
of green ginger may be added, if de-
sired Tie the spices in several little
cheesecloth bags. tied with stout
thread. A circular piece of cheese
cloth about three inches in diameter
is best for the purpose.
Put in the peaches. cook ten min
utes or until scalded and tender.
Skim out, carefully pack in stone or
glass jars, leaving a spice bag in
each jar. Cook the syrup for five
minutes longer and pour over the
fruit. 1t is not necessary to seal
them air-tight as they should keep
perfectly well in any preserve closet
where 1t Is cool and dark. Pears
may be picked in the same way If
the skin Is tender. do not peel-but
there is great difference in pears.
Peach jelly Is one of the most un-
certain of the fruit jellies. and it
hardly pays to make a speciality of
its preparation. Marmalade Is much
more satisfactory. When canning
clean fruit. as it Is from the skin
itself and the flesh next to it that the
fruit flavor is secured. Add to them
as many soft ripe peaches as You
wish. cutting in small pieces. Crack
some of the pits. take out the ker-
nels. blanch, cut in strips and lay in
cold water while you cook the
peaches.
Put the peaches over the fire in the
preserving kettle, allowing three
quarters Of pound of sugar to each
pound of fruit Let the kettle stand
on the back of the stove few mo-
ments to draw out the Juice. then
cook about twenty minutes stirring
often with wooden spoon, MASKING
the peaches as much as possible.
When thick even paste add the
peach kernels and cook five minutes
longer, stirring all the time, to pre-
vent scorching. Before the kernels
are added, put through a puree sieve
should it seem ''lumpy." Pour into
bowls or straight sided marmalade
Jars. cover with waxed or branded
paper, and seal
Branded peaches are highly es-
teemed by many housewives. though
they cannot be commended for gem
eral use in families where there are
boys growing up
Make a syrup of four pounds of
sugar and a quart of water. Let it
come to boil cook five minutes, and