Canned Peaches No. 1
| Peaches, | 1 dozen |
| Sugar, | 1 cup |
| Water, | 2 cups |
There were three different ways mother told Adelaide that she might put up peaches, two ways with sugar and one without. Adelaide put up a dozen peaches at a time.
The first dozen Adelaide placed in a pan and covered with boiling water and let them stand a few minutes. It was then easy for her to remove the skins with a silver knife, cut in halves and take out the stones. The peaches were large, and mother said they should fill two pint jars. So Adelaide washed and sterilized two jars. Into a saucepan Adelaide measured two cups of water and one cup of sugar, which she placed over the fire and let boil ten minutes, then she dropped the peaches in carefully and let them cook until you could pierce them with a silver fork. When they were done she lifted each half peach out with great care and put twelve of them in one pint jar, and the remaining twelve in the other pint jar. Next she filled the jars to overflowing with the syrup, inserted a silver knife between the fruit and the sides of the jars, to let the air bubbles rise to the top and break, placed new rubbers on smoothly, sealed quickly and stood both jars upside down out of the way of any draft.
The next morning she inspected them carefully to see that they did not leak; then Adelaide wiped off all stickiness with a damp cloth, pasted on the labels and stored the jars away in the preserve closet.