Milford chronicle., 1960-08-12
Preserve And Serve
Peaches Can Be
Canned Or Frozen

Fresh peaches are in good sup
ply this year so you will be using
them often, served fresh on cereal,
in salads, in desserts and for eat
ing out of hand.
Some people find it profitable
to buy in large quantities to can
or freeze. For all purposes, select
peaches that are sound, firm and
ripe. Most people prefer yellow
freestone peaches. Sometimes, per-
sonal preference calls for white
fieshed variety. Clingstone peaches
are used to some extent for slicing
and home picking.
A peach of fine quality should
be free from blemish, have a fresh
appearance, a ground color of
either white or yellow, sometimes
combined with a red color or blush,
depending on variety. If the
ground color is green showing no
white or yellow color, the fruit
may be to immature to ripen salts
factorily.
TO CAN PEACHES:
Wash peaches and remove skins.
Dipping the fruit in boiling water,
then quickly in cold water makes
peeling easier. Cut peaches in
halves; remove pits. Slice if de-
sired. To prevent fruit from dark
ening during preparation, drop it
into water containing 2 table,
spoons each OF salt and vinegar per
gallon. Drain just before heating
or packing raw.
Raw Pack: Prepare peaches as
directed above. Pack raw fruit to
y inch of top in glass jars. Cover
with boiling syrup, leaving u inch.
space at top of jar Adjust jar lids.
Process in boiling-water bath
(212 degrees F.)-Pint jars, 25
minutes; quart jars, 30 minutes. AS
soon as you remove jars from can
ner, complete seals If closures are
not of self-sealing type.
Hot Pack: Prepare peaches as di-
rected above. Heat peaches through
in hot syrup. If fruit is very juicy
you may heat it with sugar, adding
no liquid.
Pack hot fruit to " inch of top
in glass jars. Cover with boiling
liquid, leaving " inch space at
top of jar. Adjust jar lids. Process
in boiling-water bath (212 degrees
F.)-Pint jars 20 minutes; quart
jars, 25 minutes. AS soon as you
remove jars from Gamer, complete
seals If closures are not of self
sealing type.
TO FREEZE PEACHES:
Recommended varieties for
freeing are: Redhaven, Golden Ju-
bilee. Triogem. Sunhigh, Hale
haven, Redskin, j. H. Hale and Rio
Oso Gem.
Preparation: Most important are
full ripeness and rapid handling.
Sort for ripeness. If fruits are at
the proper stage of ripeness they
must peel readily after hot water
or steam treatment of only / min
ute. III they do not peel thorough
ly with minute treatment allow
to ripen further at about 20 de-
grees FL.
Immerse Immediately in cold
water. Remove peess, halve and
remove pits. Slice into cold 40-50%
syrup g cups sugar in 4 cups wa
teri to which u teaspoon ascorbic
acid has been added. (This greatly
retards the browning of fruit.}
Pack, add syrup. Leave head space,
seal and freeze.
Try making Pickled Peaches with
your small or medium-sized peach
es.
PICKLED PEACHES:
pounds small or medium
sized peaches
tablespoons whole cloves
two-inch pieces stick cinna-
mon
4 pounds sugar
2 quarts vinegar
Wash and pare peaches and stick
two cloves in each peach. Or put
cloves and cinnamon loosely in a
clean, thin, white cloth and tie top
tightly. Cook together spices, sug-
ar, and vinegar for 10 minutes. or
until the syrup is fairly thick. Add
the peaches; cook slowly until ten
der, but not broken. Let stand
overnight.
In the morning remove spices if
they have been cooked in a bag.
Drain the syrup from peaches and
boil syrup rapidly until thickened.
Pack peaches in clean, hot, sterile
jars. Pour syrup over the peaches,
filling jars to top Seal tightly.
Keep in a cool place for several