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Canned Peaches

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canned Peaches

Ingredients

Directions

  1. Pare and halve the peaches.

  2. Pack the peach halves closely into a jar.

  3. Fill the jar with cold boiled water.

  4. Cover the jar and let it stand for 6 to 8 hours to allow the water to penetrate.

  5. Top off with more water if needed, then seal the jar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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