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Preserving Peaches and Pears Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Syrups
Very thin - 1 C sugar in 3 C Water = 3½ C syrup
Thin - 1 C sugar in 2 C Water = 2 ½ C syrup
Moderately Thin 1 C sugar in 1½ C Water = 2 C syrup
Medium 1 C sugar in 1 C water = 1 ½ C syrup

Peaches - sliced

Pears - sliced length wise
Directions:
Directions:
6 Quart basket of fruit will yield 5 quart preserves
1 C syrup required for each quart of fruit


Peaches
Blanch, cold dip and remove skin, drop in brine bath - this avoids discolouration drain
Syrup - moderately thin

Pears
Wash, peel, halve or quarter. Drop in brine bath and drain
Syrup - very thin syrup

Bring to a boil in syrup - Simmer 3 min (5 min for firm pears)
Pack hot in sterilized sealers. Process 15 min in boiling water bath- or can freeze after simmering

 

 

 

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