Wash peaches, rubbing well, drain, pare as thin as possible and drop into cold water to keep them from turning dark. If the peaches are very ripe, put a few at a time into a wire basket and plunge into boiling water. Hold them there a moment, then quickly turn them into cold water; after which the skins will slip off easily.

This is a quicker method and does not waste the peaches, but I have thought they were more apt to turn dark.

For each rounded quart of peaches, make a syrup of 1/3 - 1/2 cup of sugar and 1 - 1 1/2 cup of water, the water in which the peaches were standing. Bring the syrup to the boiling point, drop the peaches in (if in halves the cut side down), boil until thoroughly heated through, Or until tender; drop the peaches into the jars, pour boiling syrup over, seal, following "Suggestions" carefully.