Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-07-29

reaches, peacnes-cueap PoaSuo' W.
day"
Who can resist the cry9 Down the
street it echoes, stirring in every hrifty
housekeeper's soul q natural, though
possibly latent, inclination to "put them
up" iu rows of shining jars and glasses
TO BEGIN WITH
Be sure to procure cane sugar for your
work, as beet sugar, although quite az
good for general uses, will make TALL
ure of your preserves and jelly. The
jelly will not jsll no matter what you do
to It.
Have everything you will need handy,
clean and in good order. All jars,
glasses and rubber rings, must be thor
| oughly sterilized, and only granite ware,
wooden and silver utensils should be
used.
The using of the cling or free-stone
variety of peach is purely matter OF
personal preference. Wash the peaches
in cold water and dry carefully to avoid
bruisipg. Drop few ut time into
boiling water. In few minutes the
skins will become loose and may be
easily removed with silver knife.
In the meantime have some sugar and
water boiling on the stove.
To start with, last summer | used ten
pounds of sugar and six cupfuls OF water
for fifteen dozen peaches, adding five
pounds OF sugar (but no more water)
after the peaches wished to can had
been removed.
Boil the sugar and water together until
| II reaches the consistency of q very thin
syrup, and drop 10 as many of the pre-
pared peaches as the syrup will hold, al.
lowing all to be we'll covered. First, put
the peaches in that you wish to can,
then the peaches you wish to preserve.
TO CAN AND TO PRESERVE.
To CAN-Boil just long enough to
heat the peaches thoroughly and until
they begin to show signs of softness.
Place carefully in jars and through q
granite. ware funnel fill the jars with the
thin syrup, until 1t runs freely over the
top. Seal at once.
To PREsERvE-The process Is the
same as for canning, except that the
process for cooking is longer, which
brings the peaches to higher degree OF
softness and sweetness.
FROM THE REST OF THE SYRUP
II you have started with enough sugar
and water, you still have nice bit OF
syrup left. To this add more sugar, for
| BY this time the water from the peaches
has made 1t rather too thin, and then
make your
CUT PEACH PRESERVE, by putting
| into the syrup pieces of peaches and
boiling these until soft. Put In jars and
seal % usual.
PEACH SYRUP.-By this time you will
find that the syrup left In the pot after
the last of the peaches has been removed
Is very thick and sweet and of q dark
red color, which Is OF the very essence OF
peach. Bottle this, seal and label.
You will find 1t delicious for favorinR
refreshing summer drinks, az sauce for
buildings that have cooked too dry, and
for many other dishes which require a
syrup flavorIng.
PEACH JELLY.
This 10 made from the juice Of peaches
and sugar. Boil cut-up peaches In just
enough water to keep them from burn.
ing, and when very soft mash as fine "a
possible. Drip through Q pointed fan'
mel bag. The juice thus obtained Ia
boiled rapidly with an equal quantity OF
sugar for twenty minutes. Put into
glasses, and, when cold and hard. pour
melted paraffin on top Of each glass to
the depth of quarter OF an inch.
PEACH JAM.-tbe contents Of the
dripping bag may now be converted into
jam by the addition Of sugar to taste
and heating to the boiling point. Put In
jars and seal.
All. preserves and jellies must, OF
course, be kept in cool dark place to
prevent fermentation.