214 THE AMERICAN PEACH ORCHARD 



tire American peach crop annually finds its way into 

 cans. Doubtless everybody knows how to do the 

 trick, but for fear someone may look into this book 

 expecting suggestions for canning, I will insert the 

 recipe and directions given by Mrs. Maria Parloa, as 

 follows : 



8 quarts of peaches, 

 1 quart of sugar, 

 3 quarts of water. 



Put the sugar and water together and stir over the fire until 

 the sugar is dissolved. When the syrup boils skim it. Draw 

 the kettle back where the syrup will keep hot but not boil. 



Pare the peaches,* cut in halves, and remove the stones, 

 unless you prefer to can the fruit whole. 



Put a layer of the prepared fruit into the preserving kettle 

 and cover with some of the hot syrup. When the fruit begins 

 to boil, skim carefully. Boil gently for ten minutes, then put 

 in the jars and seal. If the fruit is not fully ripe it may re- 

 quire a little longer time to cook. It should be so tender that 

 it may be pierced easily with a silver fork. It is best to put 

 only one layer of fruit in the preserving kettle. While this 

 is cooking the fruit for the next batch may be pared. 



It is most important that the jars, covers, and rubber rings 

 be in perfect condition. Examine each jar and cover to se? 

 that there is no defect in it. Use only fresh rubber rings, for 

 if the rubber is not soft and elastic the sealing will not be 

 perfect. Each year numbers of jars of fruit are lost because 

 of the false economy in using an old ring that has lost its 

 softness and elasticity. Having the jars, covers, and rings 

 in perfect condition, the next thing is to wash and sterilize 

 them. 



Have two pans partially filled with cold water. Put some 

 jars in one, laying them on their sides, and some covers in 

 the other. Place the pans on the stove where the water will 

 heat to the boiling point. The water should boil 10 or 15 

 minutes. Have on the stove a shallow milk pan in which 

 there is about 2 inches of boiling water. Sterilize ^the cups, 

 spoons, and funnel, if you use one, by immersing in boiling 

 water for a few minutes. 



*Some cooks insist upon silver knives for paring, because they claim that 

 steel knives injure the fruit. If the fruit is fully ripe, and if it is scalded 

 before paring, this dictum may be disregarded. For scalding the water 

 should be in considerable quantity and boiling hard ("galloping," the cooks 

 call it), and only a small number of peaches should be immersed at a 

 f'me. A frying .basket is an excellent utensil to use. From 30 to 90 sec- 

 ris' d'p is enough. The skin will peel off in great sheets, thus reducing 

 labor, 



