Ingredients
- 97 peaches
- two jars
- 2 jars
Directions
Wash stalks and cut into inch pieces. Fill cans lightly, and then fill up with cold water. Put on rubbers and tops all under water, to exclude air. Screw tops j^ery tight.
Gooseberries and cranberries may be canned in the same way.
Price to suit all— Virot's Products.
fre;donia cook book. 97
Pare and throw them into cold water. When 5-0U have enough to fill one or two jars, take them from the water, put them into a porcelain-lined kettle, cover them with boiling water, and stand on the back part of the fire v/here they will scarcely simmer, until tender. While they are cooking, make a sj^rup from i pound of sugar and i quart of water; stir over the fire until the sugar is dissolved, and then boil for 3 minutes. Lift the peaches carefullj' from the water, put them in the syrup, bring to a boiling point, and can as directed.
Can pears in exactly the same -way.
Stone cherries; and if sour, allow ^ pound of sugar to every pound of cherries. If sweet, }{ pound will be quite sufficient. Put into a porcelaiu-lined kettle, sufficient cherries to fill 2 jars, cover them with the sugar and stand aside for 2 hours, then bring to a boiling point, and can directly.