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

PRESERVING AND CANNING

CANNED PEACHES
 
 
 Select fine freestone peaches, wash, pare, cut in two and stone them, taking care not to break the fruit. See that the peaches are not overripe. Put in a kettle 1 quart of cold water and 1 cup of sugar; put in this 2 quarts of the cut peaches; bring slowly to a boil. As soon as they are easily pierced with a fork, put them in the can, fill up with the juice, and seal.

Sister Mary Gibbel, Inavale, Nebr.
 
 

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