Preserved apples are only intended for preset use, as they will not keep long.
Pears may be done in the same way, either whole or cut in half. They may be flavoured either with lemon or cinnamon, or both. The pears for preserving should be green.
PRESERVED PEACHES.
Take the largest and finest free-stone peaches, before they are too ripe. Pare them, and cut them in halves or in quarters. Crack the stones, and take out the kernels, and break them in pieces. Put the peaches, with the parings and kernels, into your preserving kettle, with a very little water. Boil them till they are tender. Take out the peaches and spread them on a large dish to cool. Strain the liquor through a bag or sieve. Next day, measure the juice, and to each pint allow a pound of loaf-sugar. Put the juice and sugar into the kettle with the peaches, and boil them slowly half an hour, or till they are quite soft, skimming all the time. Take the peaches out, put them into your jars, and pour the warm liquor over them. When cold, tie them up with brandy paper.
If boiled too long, they will look dull, and be of a dark colour. [1]
If you do not wish the juice to be very thick, do not put it on to boil with the sugar, but first boil the
- ↑ To preserve peaches whole, pare them and thrust out the stones with a skewer. Then proceed as above, only blanch the kernels and keep them whole. When the peaches are done, stick a kernel into the hole of every peach, before you put them into the jars. Large fruit will keep best in broad shallow stone pots.
