Evening star., 1935-07-10

Everything Is Peaches
Is Today's Theme Song
For Alert Housewives
District Markets Abound in Ripe Fruit tc
Be Eaten Now or Stored for
Winter DAYS.

grafton of the fruit drop the prepared
halves into q weak salt solution con-
tanning l teaspoon salt to . quart Of
water. II you are canning . bushel or
more at . time or If you are using
certain firm varieties of cling stone
peaches you may need to peel them
with lye-solution instead of water.
Peaches may be packed raw, but you
get . better pack II the fruit is first
simmered four to eight minutes. Do
not cook the peaches until they are
soft. Pack them at once, placing the
halves pit side down in overlapping
layers. Fill up the containers with
hot sirup, seal them, put them in boil
ing water. Process them, i.e.. keep
them boiling for is minutes If you
live In an altitude Of 1000 feet or less.
At higher attitudes increase the proc
essing time 20 per cent (three min
utes) for each additional 1000 feet;
i.e., 18 minutes at 1000 feet, 81 min
utes at 5000 feet, "a minutes at 1000
feet, and 50 on.
The sirup may be thin or medium,
as desired. Put in one cracked peach
pit for every quart Of sirup, boil for
five minutes, and strain.
To peel peaches with lye prepare
the solution in an agateware or iron
kettle, never aluminium. Use 4 pound
a ounces or about level tablespoons)
Of granulated lye Of standard brand
in gallons of water. Heat to boil
ing and while 1t is actively boiling
immerse the peaches in a wire basket.
When the skin is loosened and par
TALLY dissolved CASUALLY in about 80
to so seconds), remove the peaches,
wash them at once In running water
II possible, until skin and lye are re-
moved. Rinse thoroughly or the fruit
will darken. II still water is used
rinse the fruit in q fresh supply after
washing of skin and lye.
PEACH PRESERVES.
Peel the peaches, cut them in
halves and remove the pits If they
are freeStones, or cut the flesh from
the pits If they are clings. To each
pound of prepared fruit use "a or l
pound Of sugar Combine sugar and
fruit In alternate layers and allow
to stand overnight to extract juice.
Heat slowly to boiling, stirring as the
fruit heats. Or prepare a sirup, US
ing y cup water and or pound
of sugar per pound Of fruit. Add the
fruit and boil rapidly. Cook until the
fruit is tender and clear. Pour into
hot sterilized jars and seal.
PICKELED PEACHES.
8 pounds peaches.
pounds sugar.
2 quarts vinegar.
8 two-inch pieces stick cinnamon
Cloves
Select firm white peaches, prefer
ably clingstones. Wash them well
remove the thin skin with a sharp
knife and stick cloves into each
peach. Cook the vinegar, cinnamon
and sugar together for 10 minutes. OF
until the sirup is fairly thick. Add
the peaches, cook them gently until
tender, but not broken, and let stand
in the sirup overnight. In the morn
ing drain the sirup from the peaches
and pack the fruit into sterilized jars
Boil the sirup rapidly until thick and
pour over the peaches in the jars
Seal, label and store in a cool place
Allow the picked peaches to stand
several weeks to develop flavor before
serving.
Peach pickle vinegar may be used
in various ways for flavoring. 1t is
good on grapefruit or on melon balls,
and in French or mayonnaise salad
dressing in place of lemon or vinegar
II you wish advice on your indi-
vidual household problems, write to
Betsy Caswen in care Of The Star,
incIosing stamped, seIf-addressed en-
velope for reply.