Canned Whole Peaches

Select firm, medium sized peaches, free from decay, a trifle under-ripe is better than over-ripe, pare, but do not remove the stones. Throw the fruit into cold water as fast as pared to keep it from turning dark, but do not let it remain long in the water, or the flavor will be lost. Make a syrup of 1 pt sugar and 1 qt water for every 4 lbs peaches. Place the fruit, after draining off, in a shallow, wide preserving kettle, and pour the hot syrup over it and cook gently until the fruit is easily pierced by a straw. Transfer the fruit carefully to glass jars, fill almost to the top with hot syrup, then run a silver knife around inside the jar to let out the air bubbles. Pill quickly overflowing full with the hot syrup and screw down the cover as tight as possible. If some of the juice overflows on the rubber during the sealing process, it will do no injury, but will rather aid in the sealing. Peaches canned whole in this way are delicious-much better than when the stones are removed, as they impart a fine flavor.-[L. O. C., Ala.

How To Can Peaches Without Boiling

Peel good, not over-ripe peaches, cut in halves and fill into jars which have been placed in boiling water. Then cover immediately with a hot syrup made of 1 pt sugar and 1 1/2 pts water. Have the cans overflowing full and be sure there are no air bubbles in them. Then seal at once while hot and allow the cans to stand submerged in hot water until they have all cooled. This method far surpasses the old-fashioned method of canning, and the fruit will retain its fresh flavor.- [A. McL., 111. This method is also vouched for by Mrs. E. P. G., N. Y.