Air-tight Peaches

Ingredients

• quarter pound of sugar
• one-half pound of sugar to one of fruit

Directions

1. White peaches are best to can, and though they cost more, are really cheaper, for they are more solid ; always keep better and the flavor is infinitely finer. Whether white or yellow fruit is used always leave the stone attached. Pare your peaches and leave them whole, or cut them as preferred. Pack them in jars, not too tight, and cover with cold water. When all are packed, pour off the water into a preserving kettle ; and to every quart jar allow a quarter pound of sugar. JVIelt these together till a syrup is formed. While it is preparing set your jars (filled with peaches) in a kettle of cold water, and leave them till the water boils around them and they are thoroughly heated through ; then pour the syrup on them and fit the covers on immediately.

2. Allow one-half pound of sugar to one of fruit ; prepare a syrup ; add

3. pears and cook until tender; skim out and boil syrup until rather thick;

4. return the pears ; let them boil up, and can while hot ; halve pears for

5. Shell them ; throw into boiling water with a little salt ; boil five or six minutes ; drain in a colander, then on a cloth until dry, and place in a

6. 496 CANNED FRUIT.

7. tight bottle, or use wide-mouthed bottles, not quite full, and pour over fried mutton-fat so as to cover the peas ; cork tightly, covering with resm or sealing wax. When used, boil until tender and season with butter.