Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
In addition, this page instructs cracking peach stones and adding the kernels to the preserve. These kernels contain amygdalin, which releases hydrogen cyanide, and should not be eaten.
This information has been left in for historical purposes but should not be acted upon.
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Preserved Peaches
Take some large, juicy peaches, peel and quarter them. Crack half the stones and blanch the kernels. Weigh the peaches, lay them in a deep dish mixing with them the blanched kernels, and one pound of powdered white sugar to every pound of peaches; cover and let them remain all night. Next day put all the contents of the dish into a preserving-pan, and boil them till they look clear, and are quite soft, removing all the scum as it rises. When the fruit is soft and clear, take the pan from the fire, let it cool a little, and then put the preserve into jars. When quite cold lay a piece of white paper dipped in brandy on top of the preserve in each jar, and cover the jars air-tight.