• 8 quarts of peaches
• 1 quart of sugar
• 3 quarts

Select large early Crawford peaches, (freestone).

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 not boil. Pare the peaches, cut in halves, and remove the stones, unless you prefer to can the fruit whole.

Put a layer of the prepared fruit into the preservin