Peach Es

Select fresh, slightly under-ripe peaches and remove the skins.

Cut the peaches into halves or quarters and remove the pits.

Place the prepared peaches in a bowl of clear cold water to prevent discoloration.

Weigh enough peaches to fill a preserving kettle nearly full.

Add enough clear cold water to nearly cover the peaches in the kettle.

Heat the kettle over a hot fire, stirring carefully to heat the fruit evenly without cooking it.

Using a skimmer or wire ladle, remove the fruit and place it in a barrel, keg, or jar.

To the remaining water in the kettle, add Spear's Preserving Solution at the rate of 2 tablespoons per 8 pounds of fruit.

Boil the syrup for a few minutes, then pour it over the fruit in the barrel.

Cover the barrel with a thick cloth to retain steam.

Continue scalding the fruit, adding solution each time.

Once the barrel is filled with fruit and syrup, cover it tightly for 6 to 8 hours to allow the fruit to settle.

After settling, remove excess syrup to prevent leaking when securing the barrel head.