Ingredients
- a pound of sugar to a pound of fruit
- a pound of fruit
- a pound of sugar
Directions
Select peaches of fine quality and firm. If too ripe they are not likely to keep perfectly. Pare them and place them in a steamer over boiling water and cover tightly ; an earthen plate placed in the steamer under the fruit will preserve the juices which afterwards may be strained and added to the syrup. Let them steam for fifteen minutes or until they can be easily pierced with a fork ; make a syrup of the first quality of sugar, and as the fruit is steamed drop each peach into the syrup for a few seconds, then take out and place in the cans ; when the cans are full, pour over the fruit the hot syrup and seal immediately. Inexperienced house- wives will do well
258 I'H^ HOMB OOOE BOOK.
to remember, that the syrup should be well skimmed before pouring over the fruit. We prefer the proportions of half a pound of sugar to a pound of fruit for canning, although many excellent housekeepers use less. This rule is excellent for all of the large fruits — as pears, quinces, apples, etc.
PKESERYED PLUM&
Jennie June.
Allow to every pound of fruit three-quarters of a pound of sugar ; put into stone jars alternate layers of fruit and sugar, and place the jars in a moderately warm oven. Let them remain there until the oven is cool. If pre- pared at tea time let them remain until morning ; then strain the juice from the plums, boil and clarify it. Re- move the fruit carefully to glass or china jars, pour over the hot syrup and carefully cover with egg, tissue paper, or thick white paper pasted, or bladder tied closely down.