DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jenny Patterson cookbook, May 24, 1880

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Page 62

To Can Peaches
Put into a porcelain or brass kettle any desired quantity of water sweeten with [pure?] white sugar; when boiling throw into it either whole or [sliced?] peaches as desired.  Let them boil [certainly?], when with a fork fill one bottle with the fruit, afterward, cover with the boiling juice.  Let the bottle be quite full cork and seal or cover with the lid immediately, completing one bottle at a time.  As the fruit is exhausted in the kettle more should be added, also some boiling water from the tea kettle and sugar as the supply of juice diminishes.
Stewed Pears
Pare and halve or quarter large pears according to their size; throw them in water, as the skin is taken off before they are [divided?]. to prevent turning black.  Pack them round a block-tin stew pan and sprinkle as much sugar over as will make them sweet, add lemon peel a clove or two cover with water [illegible?] close and stew three or four hours.

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To Can Peaches Put into a porcelain or brass kettle any desired quantity of water sweeten with [pure?] white sugar; when boiling throw into it either whole or [sliced?] peaches as desired. Let them boil [certainly?], when with a fork fill one bottle with the fruit, afterward, cover with the boiling juice. Let the bottle be quite full cork and seal or cover with the lid immediately, completing one bottle at a time. As the fruit is exhausted in the kettle more should be added, also some boiling water from the tea kettle and sugar as the supply of juice diminishes. Stewed Pears Pare and halve or quarter large pears according to their size; throw them in water, as the skin is taken off before they are [divided?]. to prevent turning black. Pack them round a block-tin stew pan and sprinkle as much sugar over as will make them sweet, add lemon peel a clove or two cover with water [illegible?] close and stew three or four hours.