Thin Syrup--1 part sugar to 2 parts water for sweet fruits.
Medium Syrup--1 part sugar to 1 part water for berries and medium
sweet fruits.
Thick Syrup--2 parts sugar to 1 part water for sour fruits.
To make syrup add sugar to boiling water. Stir until all sugar is
dissolved, boil 2 or 3 minutes.
CANNED PEACHES
Have ready a syrup by boiling sugar and water together until sugar has
dissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow 1 cup
syrup to each quart jar of peaches and add 1 peach pit to each quart
syrup.
Scald sound, firm freestone peaches, a small number at a time, in
boiling water just long enough to loosen skins; dip quickly into cold
water and slip off skins. Cut peaches in halves and remove stones.
Can-cooked method.--Pack peaches in overlapping layers with rounded
side upper-most facing glass. Fill each jar with hot syrup and adjust
rubber, cover, and upper clamp, thus partly sealing jar. Place jars on
rack in hot water that covers the tops to a depth of 1 inch. Bring
water to boiling point, and boil pint jars 16 minutes, quart jars 20
minutes. Remove jars, seal, and invert to cool.
Open-kettle Method.--Cook peaches in syrup until tender; then with
sterilized spoon slip them carefully into sterilized jar; fill jar to
overflowing with syrup. Adjust rubber, cover, seal immediately, and
invert to cool.
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