The 1918 Fanny Farmer Cookbook

Canned Peaches

Wipe peaches and put in boiling water, allowing them to stand just long enough to easily

loosen

skins. Remove skins and cook fruit at once, that it may not discolor, following Directions for

Canning. Some prefer to pare peaches, sprinkle with sugar, and let stand overnight. In

morning

drain, add water to fruit syrup, bring to boiling−point, and then cook fruit. Peaches may be cut

halves, or smaller pieces if desired.

Canned Pears

Wipe and pare fruit. Cook whole with stems left on, or remove stems, cut in quarters, and

core.

may

Follow Directions for Canning. A small piece of ginger root or a few slicings of lemon rind

be cooked with syrup. Bartlett pears are the best for canning.

Canned Pineapples

Remove skin and eyes from pineapples; then cut in half−inch slices, and slices in cubes, at the

same time discarding the core. Follow Directions for Canning. Pineapples may be shredded

and

this

cooked in one−half their weight of sugar without water, and then put in jars. When put up in

way they are useful for the making of sherbets and fancy desserts.

Canned Quinces

Wipe, quarter, core, and pare quinces. Follow Directions for Canning. Quinces may be

cooked

with an equal weight of sweet apples wiped, quartered, cored, and pared; in this case use no

extra sugar for apples.

Canned Cherries

Use large white or red cherries. Wash, remove stems, then follow Directions for Canning.

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES

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