Preserved Peaches

Remove the skin from peaches by placing them in a wire basket and plunging it for a moment into boiling lye.

Make the lye by adding two cupfuls of wood ashes to four quarts of water.

From the lye, put the fruit into cold water and rinse it several times, then rub off the skin.

Cut each peach in two and place again in cold water to preserve the color until ready to use.

Place the fruit in a porcelain-lined kettle, using three quarters the weight of sugar you have of fruit.

Add a very little water to dissolve the sugar.

Let it boil for a minute, and remove any scum that rises.

Add as much fruit as will float without crowding, and cook until it is transparent, but not until it loses shape.

Remove each piece separately as soon as it is cooked.

As some fruit has cooled while the rest was cooking, place the cooled fruit again in the boiling syrup a little at a time.

When ready to fill the jars, place them carefully in a pan of boiling water; also immerse the tops and rubbers in hot water.

Use a ladle or cup to dip out the fruit; run a spoon-handle around the inside of the jars after they are filled to liberate any air bubbles.

Add enough syrup to fill the jars to overflowing, and adjust the rubber and top on each jar as it is filled.

Any juice that is left over may be boiled down to a jelly, or it may be bottled to use as flavoring or for sauces.