directions for preserving peaches
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
peaches
sugar
Instructions:
DIRECTIONS FOR PRESERVING FRUITS, ETC.
Peaches.— The following is the best plan for preserving peaches in cans: —
Take the peaches, either just ripe or fully ripe — this does not matter; pare them, and, if you desire to pre-serve them whole, throw them into cold water as they are pared, to prevent them from losing color. When everything is ready, place them in the can, adding merely as much sugar to each layer as is sufficient to render them palatable; set the can in a vessel containing hot water, and allow it to remain in boiling water until the fruit becomes heated through; this will require, if a quart can be used, from twenty minutes to half an hour. The temperature required is about 160° F. A very little experience will enable any one to know the proper temperature. It is not possible to heat the contents of the can in this way above a temperature of 180°, unless the cover is fastened down, which is not necessary; but it is evident that it is desirable to subject them to as little heat as possible. When heated sufficiently, seal at once, by heating the cover, and pressing at once firmly into place, and allowing a weight sufficient to keep down the cover to remain upon it until the cement hardens. The proper temperature of the lid is easily and conveniently ascertained by putting a piece of rosin about the size of a small pea on the cover, when it is put upon the stove; as soon as the rosin melts, the cover is ready to be put in place. This precaution is necessary, as the solder with which the parts of the lid are joined together easily melts.
It is not absolutely necessary to use sugar in this process, but, as it assists in the preservation of the fruits, they can be sealed at a lower temperature than if it is not used. As sugar is used to render the fruits palatable, there can be no objection to using it when preparing the fruit for family use, as it will, in any case, be necessary, and there is no reason why the sugar should not be used before the can is sealed, as afterwards.
If soft peaches are preferred, they should be cut up as if intended to be eaten with cream, and need not be put into water. When ready, they should be put into the cans and heated in the manner described above. It is not necessary to heat them in the cans, but a larger quantity may be more conveniently heated together, and put into the cans or jars while hot, and sealed. A flat stew-pan, lined with porcelain, will be found well adapted to this purpose. It must, of course, not be placed directly over the fire, but in a vessel of water, which is set directly on the Are. By this means soft peaches may readily and certainly be preserved for winter use, in such condition as scarcely to differ at all from the fresh peach. A most delicious dessert may thus be secured, much more readily, and at less expense, and much more palatable than the ordinary preserve. This method of preserving fresh peaches has been fully tested during the summer, and may be relied upon.
Another way. — A lady of Philadelphia, whose peaches keep beautifully and retain much of their delicious flavor, takes half a pound of sugar to each pound of peaches. The sugar is put into a preserving-kettle, with half a pint of water to every pound of sugar, heated, and the surface skimmed. Into this syrup the peaches, after being pared, are placed, and boiled ten minutes. The peaches are then put into the cans while hot, and immediately sealed up.