FRUIT PRESERVING.

New Zealand Times, Volume LVII, Issue 2413, 19 January 1895, Page 2 (Supplement)

FRUIT PRESERVING.

PEACH PRESERVE..,., . . Time, about J hour. One pound of sugar to 31b of peaches ; J 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 11b of sugar for 81b of fruit. Put a teaspoonful of water to each pound of sugar; and the whiteof 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 apiece of paper ttffit 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 sugar. . 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 lot 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 poaches 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 PEACHES. The peach is one of tljo 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, } hour. Three-quarters of a pound of sugar to each pound of fruit, i pint of water to every pound of sugar. Peel, stone, and cut small some ripe peaches. Weigh about Jib of sugar to each 11b of cut fruit, and J pint of water to each 11b of sugar; set : it over the fire. When it boils, skim.it clear; then put in the peaches: let them boil fast. Then 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 poaches, and so on until the kettle is filled, or the fruit exhausted. Bet 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 pr platters, and set in the sun to become firm. Meanwhile, the syrup., is boiled and skimmed till it is clear and 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. REACH JAM WITHOUT COOKING. Nice freestone poaches are to bo 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 tho cut peaches, packing closely, and alternately layers of sugar and peaches till the jar is filled, the top layer being of sugar. The jar is then covered, and thick paper is carefully pasted over, so as to exclude the air. This preparation will keep perfectly for several months, it is claimed, and may bo used for pies, rolled pudding or sauoh. Two factors aro imperative, however, there must be no taint of decay in or about any particle of the fruit when it is put up, and tho 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 poaches, set over tho fire, and a pint of water to each 4lb of fruit and sugar is added, Tho 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. The syrup is boiled down till it is thick and clear, when the peaches are put back and boiled till they look clear, when the whole is ready for putting into the cans, which aro sealed when cool.