Canned Peaches


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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 qt. peaches, halved and peeled
  • 1 cup sugar
  • 2 cups water
  • 1 qt. can, air-tight, or
  • 2 pint cans, air-tight


Select large early Crawford peaches, a firm, yellow freestone peach with a red center.

Wipe, cut in halves, remove the stones and peel. Pack closely in clean, air-tight can or cans and add a few of the stones. Cover cans to keep peaches from discoloring.

Make a syrup by boiling the sugar with the water 10 minutes. Pour hot over the peaches, toward center of can, so as not to crack the can; place cover loosely over can.

Set the cans on a wire, to protect them from the fire, in a deep kettle with luke warm water filled to within an inch of the neck of the can. Cover the kettle or steamer closely, that no steam escapes. Let slowly come to the boiling point, increasing the heat gradually. Let boil steadily 8 minutes; lift off the cover of kettle, remove cover of cans, one at a time, slip on a new rubber, dipped in boiling water and if syrup does not fill can to overflowing, add more syrup, boiling hot, and screw down cover at once. Let cool gradually. Invert cans and when cool, screw air-tight. Without steamer always separate cans, with cloth, straw or thin strips of wood.

Pears, apples and plums may be canned like peaches.