8 quarts of peaches.
1 quart of sugar.
3 quarts of water.
Put the sugar and water together and stir over the fire until the sugar
is dissolved. When the sirup boils skim it. Draw the kettle back where
the sirup 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 sirup. 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 fully 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.