Evening star., 1943-08-19
Two Recipes
For Canning
Peaches

Readers are hopeful. A number
have written to ask me to discuss
the best method of canning peaches.
There are several good methods, and
if you found one satisfactory, there
is no reason to change to another.
The two preferred methods are:
Packing the peeled fruit in hot jars
before covering with sirup, or sim
mering the fruit few minutes in
the thin sirup before packing. The
latter method is best for the harder
fruit. In any case, the filled jars
nust be partially sealed and proc
essed In the boiling water oath, Is
minutes. Remember that the boil
ing water must come over the top
of the jars. as this prevents the
drawing out of the sirup. Time
should not be counted until the
water actually begins to boil again
after the jars have been placed on
the rack.
Peaches are prepared for canning
by dipping in boiling water for not
more than one minute. They should
then be placed in cold water so that
the skins may be rubbed of easily.
A wire basket is convenient for dip
ping small amount of fruit at one
time. A large square cheesecloth
may replace the basket. Nowadays,
fruit is usually halved or sliced be-
cause this saves jar space. After the
jars have been processed the proper
length of time, they should be re-
moved from the Gamer, and the
screw tops should be frightened, the
second bale on a lightning jar
should be snapped in place, but no
attention should be given to the
self-sealing jars. They should not
be inverted to test for leaks until
after they are cooled. The weight
Of the fruit will sometimes dislodge
the rubber If they are inverted while
hot.
Spiced peaches may be canned
without the processing of the boil
ing water bath. A reader asks If 1t
is necessary to tie the spices in a
bag. She says that she likes the
flavor which spices give when al
lowed to remain with the fruit. The
only reason that 1t Is suggested that
spices be tied in cheesecloth, and
then removed, is the fact that they
tend to darken the fruit II allowed
to remain in the sirup.
CANNED PEACHES.
Scald peaches in boiling water,
not more than one minute. Dip In
cold water, and rub OF skins. Cut
in halves, remove pits and slice If
desired. Drop in salted water and
drain.
Method /: Pack fruit tightly in
hot Jars and cover with boiling thin
or medium sirup.
Method O. Simmer fruit over low
heat in thin sirup to minutes.
Pack fruit and sirup in hot jars.
Note: Process IS minutes on rack
in boiling water. Be sure that water
covers tops of jars. Do not begin to
count time until water begins to boil.
SPICED PEACHES.
3 pounds peaches.
2 pounds sugar.
l quart vinegar.
2 cups water.
83-inch sticks cinnamon.
3 tablespoons whole cloves.
2 tablespoons whole allspice ber-
ries.
Wash frnit. Dip peaches in boiling
water a few seconds until skins rub
off easily. Remove blossom ends,
and prick skins with fork. Mix sugar,
vinegar and water in large kettle,
add spices, tied loosely in cheese
cloth bag. Boil sirup minutes. Add
fruit and boil about 10 minutes until
fruit is tender. Let fruit stand in
sirup overnight. Pack fruit in hot
sterilized jars. Bring sirup to boil
ing, remove spice bag, and fill jars
with hot sirup and seal. Yield about
5 quarts.
Note: The fruit should be firm and
not overripe. The fruit may be
studded with cloves before cooking
in the sirup. This tends to darken
the fruit. E. M. B.