|Sliced peaches||12 Quart|
|Water||4 Cup (64 tbs)|
|Granulated sugar||2 Quart|
Choose fully ripe, fine-flavored peaches; they may be white or yellow, freestone or clingstone.
A full half-bushel of perfect peaches will be required for 12 quarts sliced.
Prepare the peaches, if they are freestone, by scalding in boiling water for one minute, or until skins slip easily.
Strip off the skins; other varieties may need to be pared.
Divide peaches among 3 pans holding 5 or 6 quarts each.
Put 1 1/3 cups water in each pan and cook about 20 minutes, until peaches are soft.
Shake pans occasionally to prevent sticking.
(Peaches are less apt to stick if the pan is shaken rather than stirred.) When fruit is tender, press through a sieve or put through food mill or ordinary potato ricer; the last two methods are easier.
There should be 7 quarts of the pureed fruit.
Put into large enamel roast- ing pan and place in a moderately slow oven (325° F.) for 1 hour, stirring frequently and thoroughly to prevent any sticking and scorch- ing.
Then add sugar, stirring in well, and reduce temperature to 300° F.
Continue cooking, stirring thoroughly every 15 or 20 minutes until butter is thick, fine textured, and a rich reddish amber color.
This requires 3 to 3 1/2 hours of cooking.
Pour into hot sterilized jars, and seal.