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Pickled Peaches
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Ingredients:
2 pounds brown sugar
2 cups vinegar
1 ounce stick cinnamon
½ ounce whole cloves
4 quarts peaches
Preparation:
- Boil sugar, vinegar and spices for 20 minutes.
- Dip peaches quickly in
hot water then rub off the fuzz with a cloth.
- Cook a few peaches at a
time in the syrup, cook until tender.
- Pack in sterilized jars.
- Adjust
sterilized rubbers, and fill each jar to overflowing with hot strained
syrup.
- Seal jars immediately.
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Did You Know?
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All foods contain water. Vegetables in their natural
condition contain large amounts, often 95 per cent, while in meats there
is from 40 to 60 per cent or more. Prepared cereal products, as flour,
corn meal, and oatmeal, which are apparently dry, have from 7 to 14 per
cent.
In general the amount of water in a food varies with the
mechanical structure and the conditions under which it has been
prepared, and is an important factor in estimating the value, as the
nutrients are often greatly decreased because of large amounts of water.
The water in substances as flour and meal is mechanically held in
combination with the fine particles and varies with the moisture
content, or hydroscopicity, of the air.
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