To Preserve Peaches
Ingredients
Directions
Prepare
Prepare tin cans with a hole for the fruit.
Peel and pit the peaches.
Pack and seal
Place peaches in a pot and bring to a boil.
Fill the cans with the hot peaches and seal with a cap.
Process and finish
Submerge the cans in boiling water for 2-3 minutes.
Seal the opening and the peaches are preserved.
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
- Peaches
- The fruit being preserved; cooking it softens the flesh so it packs and keeps well.
The step that matters
Submerging the cans in boiling water for 2-3 minutes. Boiling heat kills microbes in the fruit and the lid. As the contents cool, they contract and draw a vacuum that seals the can, so the cans must be fully covered and the time kept.
“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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