FRUIT PRESERVING.

New Zealand Mail, Issue 1194, 18 January 1895, Page 14

FRUIT PRESERVING.

PEACH PRESERVE. Time, about f hour. One pound of sugar to 31b of peaches ; | pint of water to each pound of sugar, the white of an egg to every 41b. Pare and cut in halves some ripe peaches, and dry them in a hot sun or warm oven for 2 days; then weigh them, and make a syrup of lib of sugar for 31b of fruit. Put a teaspoonful of water to each pound of sugar, and the white of an egg to 41b. Stir it until it is dissolved; then set it over the fire, boil and skim it until only a light sum arises, then put in the peaches, and let them boil gently until the syrup is thick and clear. Put in the kernels blanched, and when cold put in a piece of paper to fit the inside of the pots or jar, dipped in thick sugar syrup, over the top of the preserve, and close it over securely with tissue paper moistened with the white of an egg.

PEACHES PRESERVED WITHOUT COOKING. Peaches, double-refined sugars Brush the down from the peaches, and them into a deep dish ; pour boiling water over to cover them, then cover the basin with a thickly-folded towel, and let it remain until the water is nearly cold. Take them out one by one, and rub off the skins with a coarse towel. Put a layer of them, in a jar, cover them thickly with the best double-refined sugar, pounded and sifted ; then put another layer of peaches, and peaches and sugar alternately until the jar is full, the sugar being, last. Close, and seal them down immediately, and set the jar in a cool, dry, dark place. Greengages may be preserved without cooking in the same way as peaches.

PRESERVING PEA.CIIES, The peach is one of the most valuable of our fruits, and the number of ways in which it can be utilised makes it a boon to the most provident house keeper, since it is capable of furnishing a relish all the year round. Nearly all of the.peach compounds are of excellent keeping qualities, and may be depended upon for stability flavour and attractiveness. With peaches, as with other fruit, it is a mistake to use any which are not perfect. PEACH MARMALADE.

Time, f hour. Three-quarters of a pound of sugar to each pound of fruit, J pint of water to every pound of sugar.

Peel, stone, and cut small some ripe peaches. Weigh about fib of sugar to each lib of cut fruit;, and £ pint of water to each lib of sugar ; set it over the fire. When it boils, skim it clear ; then put in the peaches : let them boil fast. Hien mash them smooth, and let them boil until the whole is a jellied mass, and very thick ; put it into jampots, and when cold cover it closely over.

PRERERVED CUT PEACHES. Having peeled and stoned the fruit, allow sugar, pound for pound. Break a quarter of the stones, extract the kernels, cut them in pieces, and boil in just enough water to cover them till soft, then set aside in a covered earthen jar. Put at the bottom of the preserving kettle a layer of sugar, then one of peaches, and so on until the kettle is filled, or the fruit exhausted. Let it warm slowly till the sugar is melted, and the fruit heated through. Then strain and add the water from the kernels, and boil the whole till the peaches are tender and clear. The fruit is then taken carefully out with longhandled skimmers, placed upon large flat dishes or platters, and set in the sun to become firm. Meanwhile, the syrup is boiled End skimmed till it is -Cxear End thick, when the jars are filled threequarters full of the fruit, and the boiling syrup is poured over to fill the receptacles, which are sealed up in the usual manner. Jars that are without covers . may be secured by a cloth, with a thick paper tied tightly over. PEACH JAM WITHOUT COOKING. Nice freestone peaches are to be pared and cut into small pieces, rejecting everything that is not entirely perfect. A stone jar is to be used, the bottom being covered with a layer of granulated sugar, then a layer of the cut peaches, packing closely, and alternately layers of sugar and peaches till the jar is the top layer being of sugar. d.he jar is then covered, and thick paper is carefully pasted over, so as to exclude the an, This preparation will keep perfectly for sbveral months, it is claimed, and may be used for pies, rolled pudding or saueh. Two factors are imperative, however, there must be no taint of decay in or about any particle of the fruit when it is put up, and the air must be perfectly excluded. PRESERVED WHOLE PEACHES. The peaches and sugar of equal weight are put into the kettle in layers as in the case of cut peaches, set over the fire, and a pint of water to each 4lb of fruit and sugar is added. The syrup is brought to a boil, which continues for half an hour, when the peaches are taken carefully out and put in a flat dish in. the sun. Lhe ~S3 7 rup is boiled down till it is thick clear, when the peaches are put back and boiled till they look clear, when the whole is ready for putting into the cans, which are sealed when cool.