Three Ways With Brandied Peaches From a Home Archive
Three methods for brandied peaches outlined by Marilynn Marter include using ready-made brandy for a quick batch, producing canned peaches with a hot water bath, and fermenting peaches for a stronger liquor. Steps cover fruit prep with peeling halving and pitting, sugar or honey using brandy, crock or jars storage, and aging times from two to eight weeks, with longer mellowing suggested for flavor.
Peach preserving and canning method with peaches and syrup
The instructions describe peeling and boiling peaches then making a sugar syrup to simmer the fruit. After draining, the peaches are resealed in jars with hot syrup and brandy, then processed in a water bath. A spiced peaches option adds cloves. Separate crock method details outline sugar and yeast steps for freestone peaches.
Old Fashioned Apple Puddings and Varieties Guide
A compact guide celebrates apples from New England origins through popular varieties like Red Delicious McIntosh Rome Beauty and Gravensteins. It offers purchasing tips and several traditional puddings including Apple Indian Pudding Brown Betty Cobbler Yan kee Apple John and Apple Crisp with detailed baked recipes and serving suggestions.
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John Endicott
Massachusetts Bay Colony
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McIntosh
Rome Beauty
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York Imperial
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