Canned Peaches, Pears and Quinces
Ingredients
Directions
Prepare the fruit for canning and place it in a kettle.
Add 4 tablespoons of sugar for each quart of fruit.
Add water to prevent burning.
Heat slowly to a boil.
Boil for 3 to 4 minutes, then can and seal.
Cook pears and quinces longer.
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.
Explore the science
What each ingredient does
- Fruit
- Provides the main flavor and texture that the canned product keeps after cooking.
- Sugar
- Adds sweetness and helps the cooked fruit keep its flavor and texture in the jar.
The step that matters
Cook pears and quinces longer.. Pears and quinces are firmer than peaches and need more time in the hot liquid to soften fully. Stopping early leaves them hard and chalky, while peaches can turn mushy if cooked as long.
“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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