Canned Peaches, or Other Fruit
Ingredients
Directions
Make the syrup
Make a syrup of two pints of water and four pints of sugar, and let it boil.
Put in the peaches and cook till tender.
Pack the peaches
Then fill the can.
Add more sugar as the syrup thins by putting in fruit.
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. See the original page.
Explore the science
What each ingredient does
- Sugar
- Sweetens the syrup and gives it body; fruit dilutes it, so sugar is added.
The step that matters
Add more sugar as the syrup thins. Fruit releases its own water into the syrup, diluting it. This lowers the sugar concentration, which weakens both sweetness and the syrup's ability to preserve the fruit, so sugar must be replenished.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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