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Plain Preserved Peaches

Prepare as Brandied Peaches, omitting the brandy. Light brown sugar is often used for a change in flavor. Crack a few peach stones and add the meats to the peaches in the jars.

Gooseberries, Preserved Whole Make a syrup of two pounds (four cups) of sugar and two cups of water, washing down as in making fondant. Prick each gooseberry in three or four places (after removing the stem and ends of calyx) and add two pounds of the berries to the syrup; let heat to 160° F. (212° is boiling point). Remove from the fire and let stand over night. Repeat this heating to 160° twice. The fourth day reheat to just below the boiling point and then let stand over night again.

Fill the jars with the cold fruit and syrup; set the jars in a steam cooker and let the water around them heat gradually to the boiling point; should the berries show signs of bursting, remove at once and seal; otherwise do not seal until the water boils.