Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-02
1W ABOUT CANNING SOME PEACHES?-WHEN
MRS. WILSON GIVES DIRECTIONS
FOR PUTTING UP THE PEACH
Pckng Delicious jeyNow is
of the Year Stock Up Your Winter Closet With
This Tempting Product
DAMNED peaches should form

CANNED peaches should form
- part of the winter preserve Close. lose.
and will afford splendid variety
to the winter menu. In a 'aTse
number of canned peaches 1 notice
many of them, especially among
the Crawford variety, look as Il
there had been a great tussie 10 re-
move the stone, leaving the peach
in a somewhat ragged condition'
Here is a trick used by the can
ners: Cut the peach in hall, 'hen
hold the peach between the n""uI J
and twist one hand to the rlgnV anu
the other to the left. This Will sep
arate the peach. Now remove 'ne
stone, using a spoon to loose" ~
If necessary. Then peel the peaCh'
using a sharp knife Drop 're
peaches in a pail containing SUM
cient water to keep them coVere"'
This prevents the peaches o'Scoio. ,,t
ING. When you have suinclen'
number of peaches ready to MI the
right number of jars for the not
water bath, pack the peaches INTO
the sterilized jars and fill them ~
overfowing with sirup. Adjust the
rubber and partially tighten she Nu;
Place in hot water nath anu
nrocess for forty-fve minutes fe,
move at once from the bath ana
then seal the jars securely anu
store in cool, dry place.
How to Prepare the Sirup
place in a large saucepan hVe
pounds of sugar and six cups u
water. Bring to a boil and COOK
for FIVE minutes then use
Three-pound can OF toh'te cor"
sir,up,
Three pounds Of sugar,
Taco cups of 2c0ter.
Bring to a boil and cook for tive
minutes and then use.
Sliced Peaches
Prepare the peaches as Tor can
ned peaches and then cut into thin
slices and fill into the jars. flIi
lars to overflowing with the special
sirup and then adjust the rubber
and partially tighten the lid. lhen
process and finish as directed Tor
canned peaches.
Special Sirup
Three mounds OF sugar,
Two cups Of rnter.
Bring to a boil and then cook for
three minutes, then use to ull the
lars of sliced peaches.
~ Victoria Peaches
The recipe for this method OF
canning peaches comes from Eng
land. from a chef who held it a
secret for many years. 1t is almost
a rich conserve, and is altogether
very delicious. Place in a saucepan
Three pounds Of sugar,
y One-halt cup of preserved ginger
eut into bits,
One medium-sized bottle Of mara
schino cherries cut in pieces,
Si,up from bottle of mardschint
cherries,
One cup of seeded raisias,
One-halt cup of candied c1tron GU
into tiny bits,
One cup of 1Cater,
Bring this mixture to boil ant
cook slowly for ten minutes.
Fill the peaches into pint jars
packing the jar very firmly. Fill
with the prepared mixture and ad
Just the rubber and partially tighter
the lid. Process as directed TO
canned peaches.
Peach Conserve
Peel the peaches and then cut int
slices. Place in a preserving kettl
and add one pound of sugar t.
every two pounds of fruit. Now adj
Juice of one lemon,
Juice of one orange.
Cook slowly until very thick an
then fill into pint jars. Adjust tn
rubber and partially tighten the lie
Process for twenty minutes in the he
water bath. Remove and cool an
then store in a dry cool place. Thi
preserve is a clear translucent proc
uct that is most delicious.
Bombay Preserve
Sir pounds of peaches, sliced,
Fosr pounds OF bropn sugar,
One pound of seeded TGiSinS,
Grated rind of one lemon,
Juice of one lemon
Juice of one orange,
One small bottle of msaraschin
cherries cut in tiny bits
Sirap from bottle of nlaraschir
cherries,
,One cup of finely sliced almond
Cook slowly until very thick ar
clear, then fill into one-half pil
jarss and process as directed for Il
peach preserve.
Peach Jelly
Place in q preserving kettle
Three quarts Of peeled and slc,
pcdckes,
One quart Of peeled and thin.
sIscsd rhubarb,
Three cups Of t1ate7.
Cook very slowly until fruit
soft and then drain. Measure Il
f.sfnn and return IL In the nrasar