Remove skins from peaches, put into quart jars. With sugar, fill up empty spaces and cover the peaches. Put jar lids on but do not screw them down tightly; omit jar rubbers. Inspect peaches every day and continue to add more sugar to cover peaches until juice is drawn from them and sugar is dissolved. When sugar has been dissolved and peaches are covered with juice, insert jar rubbers and put on cap, screwing band firmly tight. Wrap each jar in a good thickness of newspaper and store in a dark, dry place. In three months you will have delicious brandied peaches to serve with ice cream or pudding.
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