Canned Peaches


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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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


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 preserving kettle and cover with some of the hot syrup. When the fruit begins to boil, skim carefully. Boil gently for ten minutes, then put in the jars and seal. If the fruit is not ripe it may require a little longer time to cook. It should be so tender that it may be pierced easily with a silver fork. It is best to put only one layer of fruit in the preserving kettle. While this is cooking the fruit for the next batch may be pared.