8 quarts peaches.
3 quarts water.
1 quart sugar.
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 do not boil.
Pare the peaches, cut in halves, and remove the stonesy 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 require 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 maybe prepared.
Clingstone peaches are to be preferred for this recipe. To prepare the peaches, dip in boiling water, remove the skins and slice. Prepare a syrup of the sugar and water, and when boiling, drop in the peaches. Cook about 20 minutes, skimming frequently. Turn into the sterilized jars and proceed as for canned cherries.
1 quart sliced peaches.
1 cup water.
1 cup sugar.
Select ripe and firm pineapples of good flavor. This is usually determined by the aroma given off by the pineapple. If it smells deliriously it is usually a good fruit. Pineapples which are devoid of aroma should be rejected. Remove the top and slice the pineapple into half-inch slices; then peel each slice, remove the eyes, quarter and cut out the core, or if preferred the pineapple may be cubed instead of quartered. Pill the jar with fruit, covering it with the boiling syrup, using equal parts of sugar and water, and proceeding the same as for canned apricots, except that the pineapple must be allowed to cook from one to one and one-half hours, or until it becomes tender. This is indicated by the change in the color, the pineapple becoming more transparent.
The pineapple may be cooked by the Water Bath method if desired.
To each pound of berries allow three-fourths of a pound of sugar, making a syrup of the sugar and water, in the proportion of one pound of sugar to one cup of water. Cook the syrup fifteen minutes. Fill glass jars with the berries and pour the hot syrup over them. Let stand fifteen minutes. When the berries will have shrunk, then fill again with fresh berries; place the covers on, set the cans in shallow pans of hot water and bake slowly in the oven ten minutes. After they come to the boiling point care must be taken not to let them cook so rapidly that the juice overflows. They must cook only at the bubbling point. At the end of the ten minutes remove from the oven, put on the rubbers, fill the jars to overflowing with some of the syrup or boiled water, seal and set on a shelf on a dry towel out of a draft.