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 1906 COOKBOOKPRESERVING & CANNING >  Peach Preserves >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 After preparing the peaches for preserving, slice the fruit in thin slices or cut in small blocks as preferred. Then take 1 1/2 pounds of the fruit to 1 pound of granulated sugar. I sugar the fruit over night; in the morning I take the syrup that has gathered on the fruit and boil that until it commences to thicken, then put the fruit in the syrup until it foams up well. Then they are ready to be put away until wanted for use.

Sister Callie Beachley, Hagerstown, Md.

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