COOPERATIVE EXTENSION WORK IN
AGRICULTURE AND HOME ECONOMICS
(Acts of May 8 and June 30, 1914)
AGRICULTURAL EXTENSION SERVICE, UNIVERSITY OF FLORIDA.
FLORIDA STATE COLLEGE FOR WOMEN AND UNITED STATES
DEPARTMENT OF AGRICULTURE, COOPERATING.
WILMON NEWELL, Director.
Bulletins will be sent free upon application to the State Home Demonstration
Department, Tallahassee, Fla.
THE SUCCULENT PEACH
By ISABELLE S. THURSBY
Extension Economist in Food Conservation
Springtime brings peaches-the smaller, honey-sweet peaches
of South Florida first, while in June and July we have many
varieties, some for canning, such as the Clings, the White June
peach and then the large, highly flavored Elbertas.
Peaches to be at their best must be perfectly ripened and with-
out blemish, for only at this stage can the full deliciousness of their
flavor be appreciated. Aside from their flavor, peaches have a
distinct dietetic value, being rich in mineral salts and vitamins,
and have a high water content that makes them cool and refreshing.
Fresh or stewed, they possess some laxative qualities which help
to keep the system in good condition during the hot weather.
Peaches should be used in the fresh state as often as possible. How-
ever, it is necessary to cook them also, in order to conserve the
surplus, thereby providing the needed variety in the diet.
UTILIZATION OF PEACHES-FRESH
Peel and slice enough ripe peaches to make two cupfuls. Sprinkle at once
with juice of one-half lemon to prevent discoloration. Mix the peaches with
one cupful cantaloupe or watermelon cubes or balls. Arrange in cocktail
glasses, sprinkle with powdered sugar, cover with grape or blackberry
juice. Chill well before serving. Garnish with one or two fresh mint
leaves. As an appetizer to a summer meal it has few equals.
A combination peach and cantaloupe mixture should be placed at the
very top of the list of impromptu desserts. Halve small, very cold melons
(allowing a half for each serving), sprinkle with powdered sugar, then fill
with sliced and sugared peaches and top with ice cream or whipped cream.
2 FLORIDA COOPERATIVE EXTENSION
Peach Salad De Luxe
Select thoroughly ripe, well flavored cantaloupe or nutmeg melons, small
size preferred. Cut in halves, remove seed-marinate with orange or lemon
juice and chill thoroughly. Cut peaches in small pieces, add a small measure
of sliced Valencia oranges if desired, or a sprinkle of crushed pineapple,
and fill melon halves and serve with any desired fruit salad dressing. Serve
on cold, mint garnished plates.
Peel twelve large peaches, cut in slices and mash slightly. Add 2 cups
sugar and 2 cups orange juice and let stand 1 hour, stirring constantly. Add
1 tablespoonful lemon juice and pour into large mold or ice cream freezer
can. Surround with equal parts of cracked ice and salt and let stand 4
or 5 hours. Unmold, cut down in slices and serve with whipped cream.
Frozen peaches are equally delicious as a dessert or served for company
Make rich baking powder biscuit dough. Roll dough about 1 inch
thick and cut in four-inch squares. In center of each square, place two
half peaches. Bring the four points of square together at top and press
edges together. Place in greased baking dish. Make the following sauce:
2 cups peach juice and crushed peaches, 1 cup sugar, and spice to taste.
When boiling hot, pour over dumpling in baking dish. Bake for % hour.
Peach Ice Cream
Use 2 cups milk, 3 cups peach pulp, 2 cups cream or evaporated milk,
2%/ cups sugar, 1 tbsp. lemon juice.
Remove stones from ripe peaches and put through Dilver or fruit press.
Add sugar, stir well and allow to stand while preparing cream. Add milk
and cream gradually to peach pulp and freeze until stiff.
Cut top off a loaf of sponge or good plain cake and remove center,
leaving a shell about % inch thick. Mix together three tablespoonfuls each
sugar and boiling water, and boil three minutes. Add enough powdered
sugar to make an icing that can be easily spread. Cover rim and sides of
cake with icing and sprinkle thickly with chopped pecans or shredded cocoa-
nut. Fill center with sliced sugared peaches, heaping them up. Serve with
METHODS OF PRESERVING PEACHES
Before preparing fruit, make thin syrup (1 cup of sugar to 4 cups of
water) or medium syrup (1 cup of sugar to 2 cups water). A few pits may
be boiled in a small amount of water and this water used in making the
syrup to give the desired flavor. Large, fine peaches are sometimes canned
whole in a heavy syrup; these are called Melba peaches.
Sort fruit, using only firm, ripe, sound peaches for canning. Put aside
the soft, broken, or extra ripe ones for jam or butter. Scald in boiling
water for % minute, dip immediately into cold water, remove and peel.
Cut into halves, remove pits and drop in hot syrup long enough to render
pliable, about two minutes, pack into jars in overlapping layers with pit
side down, adding hot syrup with each layer. Process immediately-quarts
THE SUCCULENT PEACH 3
20 minutes if fruit is quite firm, or 16 minutes if riper and more tender.
Clingstones require about 10 minutes longer processing than freestone peaches.
Another method of canning peaches and a simpler one, directs that the
prepared peaches be immersed in the boiling syrup and allowed to stand in
it until thoroughly cold. Pack cold. Heat syrup, fill jars as before, and
Sweet Spiced Peaches
Use 6 lbs. of fruit, 3 lbs of sugar, 1 pt. of water, 4 oz. of stick cinnamon,
2 oz. of whole cloves, 2 pieces ginger root, and 1 pt. of vinegar.
Select firm clingstone peaches. It is better to have them under-ripe
than over-ripe. Peel and drop at once into a syrup made by boiling together
the sugar and water. Cook for 15 minutes. Cool quickly and allow to stand
from two to three hours. Drain off the syrup, put vinegar and spices into
it, boil for 15 minutes; then add the peaches and cook together for half an
hour, or until the fruit begins to clear. Let stand over night, then boil all
together until the peaches are clear and sufficiently tender. Pack peaches
cold into jars, garnish with snips of stick cinnamon, cover with strained
syrup, seal, and process quart jars for 20 minutes at 1800 Fahrenheit (sim-
Sweet Pickle Peaches-Minted
Use 2 pts. canned peaches, 1% cups mild vinegar, 1% cups sugar, 2
tablespoons whole cinnamon, cloves and allspice, and 2 tablespoons fresh
Make a syrup of vinegar, sugar, spices (tied in a bag), and juice from
nice, firm peaches. Add peaches and boil until clear. Remove from fire,
add mint leaves, cover and let stand over night. Reheat, pack in hot jars
and seal immediately.
Combination Peach and Melon Pickle
Pare the rind off 5 small half-ripe melons, cut in halves and remove seed
carefully. Peel and slice 1 dozen peaches, preferably clings, and add to
melons with 1 cup preserved orange peel or kumquats sliced, % cup pre-
served ginger sliced, and. if possible, 1 cup guavas. seeds removed and sliced,
or 1 cup sliced green mango or 1 cup pineapple chunks. Mix with 1 tea-
spoon broken cinnamon. teaspoon mace and % teaspoon grated nutmeg.
Make a syrup of 1 pt. vinegar, 4 lbs of sugar, 1% cup mixed pickling
spices, and 1 lemon sliced. Add fruit mixture to syrup and cook until some-
what softened. Set aside until the next day. Drain off syrup, reboil and
pour over fruit. Repeat this process several times or until fruit is clear
and well seasoned. Heat to boiling, pack immediately in sterilized jars
Use 10 lbs. peeled, sliced, clingstone peaches, 3 pts. water, 7 lbs. sugar,
and 10 peach kernels.
Bring sugar and water to a boil, add peaches and kernels. Cook until
the fruit is clean when lifted from the syrup. Let "plump" over night.
Pack in sterilized containers, seal and process.
Wash 4 qts. ripe peaches thoroughly. Cut in pieces and put through
Dilver. Measure and to each pint of pulp set aside 1 cup of sugar. Cook
pulp until heavy in its own juice, then add sugar. Cook until of the desired
consistency. Pour into sterilized jars and seal at once. A peach kernel for
each quart of fruit may be used for almond flavor, if liked.
4 THE SUCCULENT PEACH
Use 4 lbs. ripe peaches, 1 cup shredded pineapple, 1 orange, rind and
juice, 2 cups seedless raisins, and sugar.
Mash the fruit during cooking with a wooden spoon. When tender, add
pineapple, grated orange, fruit juice and raisins. Measure and add 1 cup
sugar to each cup of fruit. Cook until very thick, stirring frequently to
prevent burning. Pour into small jars and seal at once. One-half pound
chopped pecans may be added just before pouring into the jars, if richer
conserve is desired.
Use 3 dozen ripe peaches, 3 red peppers, 1 lb. seedless raisins, 2 qts.
vinegar, 1 tbsp. cinnamon, 1 tbsp. powdered ginger, 3 onions, medium size,
3 green peppers, 1 cup tart fruit jelly (grape), 3 cups sugar, 1 tbsp. allspice,
1 tbsp. celery seed, and salt.
Chop first the vegetables. Combine the ingredients and cook the chut-
ney until it is thick and clear. Pour into boiling hot jars, seal and process
pints 10 minutes at simmering.
Use 8 cupfuls of raw chopped peaches (about 11/ dozen), 1 large pine-
apple, finely shredded or 1 pt. can, 6 cupfuls of sugar, juice of 1 lemon.
Prepare peaches by paring and pitting and chopping fine. Cook in
their own juice until quite thick, stirring often. Add pineapple, sugar and
lemon juice. Cook until the mixture is thick, and seal in hot containers.
This quantity makes about 5 pints of cooked marmalade.
NOTE: A heavy grade of aluminum is desirable for making jams,
butters, etc. These do not scorch easily and allow rapid cooking, which is
necessary for best flavor and color. Use wooden paddle for stirring.