Name: Canned Peaches
Ingredients: peaches; coarse sea salt (formerly 'bay salt')

Canned Peaches

Ingredients

peaches
coarse sea salt (formerly 'bay salt')

Directions

Peel the peaches by either removing the skin or dropping them into boiling water for a few minutes, then plunging them into cold water.
Divide the peaches into halves or leave them whole. If halved, remove the stones.
For added flavor, you may add a few cracked stones to each jar.
Can the peaches in the same way as apricots, sterilizing for ten minutes.

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.