Reference > Farmer's Cookbook > CANNING BY THE OPEN KETTLE METHOD > Brandied Peaches
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Brandied Peaches

1 peck peaches
Half their weight in sugar
1 quart high-proof alcohol or brandy

Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; then add alcohol. Cover closely, having a heavy piece of cloth under cover of jar.


CONTENTS · BIBLIOGRAPHIC RECORD
  Raspberry and Currant Preserve Tutti-Frutti  
 
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