The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-08-29
CAN PEACHES
NOV, ADVICE
o. IN EXPERT
Housewives Can Prepare for
Winter at Low Cost,
Says Mrs. Scott.
BY MRS. ANNA B. SCOTT
CULINARY Expert OF the Philadelphia
s.. - ~ MnrfIl IA mericau.


By MRS. ANNA B. SCOTT
Culinary Expert OF the Philadelphia
+ North American.
peaches are at their height just now.
md, the season of abundance will
carry over into next week. In the
noFtiern part OF che state the crest
81 the peach season will be q week
later. AS predicted q few weeks
ago, peaches are cheap: less expensive
than for years, and every housewife
owes 1t to her family to take advan-
tage of the situation and put up
considerable quantity for the coming
winter.
Nearly everybody likes canned
peaches. andfthere are very few mar
nalades superior to peach. Then,
there are spiced peaches, peach jelly
and peach syrup. The latter can be
put to variety of uses. One reason
why It is profitable to put up peaches
isathe large amount OF natural sugar
In the fruit. This means smaller
amount. to be purchased by the house
wife.
The ones for canning and Splcing
must be firm and have no bruises or
specks; those used for jam, marmal-
ade or butter-the bruises can be cut
away, but not put In with the SKINS
from which the syrup is made, for II
the bruised part is not good IN one,
It is not good IN the other.
The peaches should be brushed with
q. vegetable brush before pairing. be-
cause the fuzz is not good for Me
syrup. 1t is we'll to have everything
on hand. then when the peaches are
delivered, no. time Is wasted-sugar,
spices, vinegar, jam and new rnbbers
The rack for boiler either wood or
tin, OF narrow pieces OF wood can De
! put in the bottom Of the boiler; use
| either porcelain lined preserving
kettle of a good agate kettle for JAMS
! Yoarmalade or butter. But above all,
/ be sure you have new rubbers. "A
\ good precaution is. when the jars are
! cold, to dip tops in parafine or para
wax. Then one Is sure no air VIII
get in and there is no danger OF
spelling.
ming, splicing, jam, nnarmaiade anu
ssfup' Canned Peaches.
After. brushing the peaches, cut In
I half and pare halves Chat is done. to
! keep the halves IN good shape). Put
| the peaches In Jars. 1t makes them
| look very attractive in the stone side
! is nut against the glass. Place Jars
I In boiler, the bottom OF which IS pro-
tected by rack OF hay, and MI DOLL
/ err with warm water, so At Will reach
I to within two inches OF tops o. lars s;,.
sFfll Che Jars with syrup, lay on lids
I loosely and boil the jars thirty min
utes. II the peaches settle. fill from
another Jar. Remove jars from DOLL
er; close at once. so no air gets TO
!; peaches. ~
The syrup is made as follows: TO
each pound of sugar use TWO cups OF
i water; boil five minutes. The amount
for each jar depends on how the
| reaches are packed. If any syrup is
/ Iaft over it is used for the jam or
This is another way to car. peaches:
Take four cups Of sugar and ten cups
of water; put on to boil for ten min
,,tes. Put the pared halves OF the
peaches in the syrup when 1t begins
to boil, skim carefully and boil slow.
tiy ten minutes. Have the jars wen
sterflized and hot, set on plate and
I lin ont ueaches with wire spoon,
ali lars with the boiling syrup; close
at once. and, when cold, dip in para
iyrax or parafdne. Be careful to not
Rave more than one layer of fruit in
Kettle at one time
spiced Peaches.
6 cups sugar.
3 cups pure cider vinegar.
1 cup water:
3 teaspoons whole a11spice.
teaspoons whole cloves.
/ teaspoon whole mace.
inch piece stick cinnamon.
Put sugar and water on to boil, add
the spices, which have been tied In
small piece OF cheesecloth; add the
cinnamon, which has been broken m
20 small pieces. Boil slowly ten MIN
I1tes: add the peaches, which must
be hard, pared and left whole; sim
nner slowly thirty minutes.
Set aside ito cool; then return q
IRE bring to as4boit and fill into hot
well sterflized Jars The cinnamon
San he left in or removed; that is 9
mater of taste. This amount OF
syrup will spice one peck OF peaches
Peach jam.
To each quart OF pared and cut
,Seaches add one cup of sugar and
nne-htalf cup OF water; put on In por-
t .caiain lined kettle and boil slowly
one hour, stirring often. using pota;
- mashet to mash the peaches when
thev are soft. One must beNvery care
Snl that the jam does not scorch
where gas is used put an Iron lid IN
: der the boiler. The jana must moi
Separate Sometimes It takes longer
n, EoiI: that ia when the peaches art
more Juicy. Fill into jars or glasses
1iaing wax the same as for pellies
Marmalade and Jam are much alike
Peach Butter.