Canned Peaches. ✠
Pare, cut in half and stone, taking care not to break the fruit; drop each piece in cold water so soon as it is pared. The large, white freestone peaches are nicest for this purpose. Firmness of texture is a desideratum. The fruit should be ripe, but not soft. Allow a heaping tablespoonful of sugar to each quart of fruit, scattering it between the layers. Fill your kettle and heat slowly to a boil. Boil three minutes, just to assure yourself that every piece of fruit is heated through. Can and seal. It is safe to put a cupful of water in the bottom of the kettle before packing it with fruit, lest the lower layer should burn.