And how to prepare peaches and tomatoes.
Canning and Preserving
Canning fruits means the cooking of fruits either in a thick or light syrup. Put into sterile jars, sealing it at once. It is necessary to work quickly so as not to allow new germs to collect on sterilized materials.
Proportions used in Canning Fruit or Syrup
Heavy syrup needs 2 c. of sugar and 1/2 c. of water. Thick syrup needs 1 c. of water to 10 of sugar. Light syrup needs 10 of sugar to 2 c. of water. Boil syrup for 10 minutes and skim off any skim.
Scald tomatoes, remove skins and cut the tomatoes into quarters. Put them into a preserving kettle and heat slowly, then boil about 15 minutes, stirring them often. Skim off scum and put into jars.
Put peaches into boiling water and let them stand long enough to soften the skim. Remove the skins, cut fruit into halves and take out the stones. The peaches may be whole. Cook them in syrup until tender. Put the fruit into sterile jars.
|From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.|