Canned Peaches

Peel the peaches (see Caustic Soda Peeling), or drop them into boiling water for a few minutes, then plunge them into cold water, and remove the skin. Divide them into halves or leave whole. If in halves, remove the stones or pips, and for the sake of flavour, a few cracked stones may be put in each jar. Can the same way as apricots, but sterilise for ten minutes.

Brandied Peaches

Make a syrup of eight cupfuls of sugar and four cups water. Bring to boiling point, then cook for eight minutes, and add four pounds of peeled peaches. Cook for five minutes longer, then skim out the peaches and put them into sterilised jars. Boil the syrup until it thickens, add two cups of brandy, and pour at once into the jars. Cover and seal.

Canned Stewed Peaches

The following is a delicious way of putting up Peaches, and makes a nice change from the usual canned peaches. After peaches have been peeled stew them in the ordinary way by adding about 1 cup of water to every lb. of fruit and half a cup of sugar, put into an enamel saucepan, put on the lid of saucepan, and allow to stew very gently until the fruit is just tender. If liked a piece of stick cinnamon may be added. Fill boiling hot into clean hot jars, adjust rubber rings and lids, put into steriliser with boiling water, and sterilise for five minutes.

Instead of stewing the fruit in a saucepan, it may be done in a moderate oven in a casserole dish.