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Peaches (As the principal use)

As the principal use for canned peaches is sauce or in desserts where they need to be sweetened, peaches are usually canned with sugar. Prepare the peaches according to directions previously given. To a quart can allow about a dozen peaches and from one to two cups of sugar. Melt the sugar in a cup of boiling water. If the fruit is to be cooked in a saucepan, have but one layer of peaches. Let them cook, covered in the syrup, about ten minutes, or until the peaches can be pierced with a fork.

Have the jar, filled with hot water, standing on a cloth in a pan of hot water; empty the water from the jar, put in the peaches, then pour in the syrup to fill the jar to overflow; adjust the rubber ring and the cover and tighten the jar at once. Syrup left over may be used in starting another jar. Cook only one or two jars at a time. If there is not enough syrup to fill the jar, use boiling water.

Peaches No. 2 Make a syrup as in the first recipe for peaches, let boil four or five minutes. Fill the sterilized jars with the prepared fruit, shaking it down and putting in as many halves as the jar will take.

Let stand covered in the cooker until the water in the outer receptacle boils and the jars are