Canned Pears And Peaches Recipe

Peaches and pears should be thinly peeled and halved, then dropped into

a thick sirup made by boiling four parts granulated sugar to one part

water. The fruit juice will thin this considerably, but the fruit should

be boiled gently until thoroughly cooked and transparent. Then lift it

carefully into the jars, set in a pan of boiling water, out of a draft,

to avoid breaking, pack to the top, and fill to overflowing with the

sirup. Screw tops on immediately as tight as possible. This is the great

secret of successful canning.

Vote