Canned Peaches (without sugar)
| Peaches, | 1 dozen |
| Water, | 2 cups |
After Adelaide had covered the peaches with boiling water and let them stand a few minutes, she removed the skins with a silver knife, cut them in halves, took out the stones and placed them carefully in the saucepan.
To these she added two cups of cold water, put the saucepan over the fire, let the peaches heat through gradually, stirring occasionally with the wooden spoon, and then boiled them very gently for twenty minutes, or until they could be pierced easily with a silver fork.
Lifting the peaches out carefully with a fork, Adelaide put twelve halves in each sterilized pint jar, and filled them to overflowing with the juice.
Inserting a silver knife between the fruit and the sides of the jars, she let the air bubbles rise to the top and break. Next she placed the new rubbers on smoothly, sealed quickly and stood each jar upside down out of the way of any draft.
Next morning Adelaide examined each jar carefully to be sure they did not leak, wiped off all stickiness with a damp cloth, pasted on the labels and stored away the jars in the preserve closet.