Canned Fruit and Jellies
“Will’t please your honor, taste of these conserves?”
—Shakespeare
CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle of cold water—just enough so the can will not tip over; into this kettle, put one-half dozen nails to keep the can from touching the bottom; then fill the can full of peaches, cut in halves; then fill the can with cold water; add two tablespoonfuls of sugar, and set in kettle to boil; let boil until the fruit is tender, but not enough to break while cooking. When done nicely, put the top on the can, and set away.