{"id":5397,"slug":"canned-peaches","title":"Canned peaches.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["twelve pounds of peaches","three pounds of sugar","nine pints of water"],"ingredients_norm":["peach","sugar","water"],"steps":["Pare twelve pounds of peaches, cut in half, and lay in cold water until needed.","Put on the stove three pounds of sugar with nine pints of water. Boil to a syrup.","Set the jars on a cloth in hot water.","Fill the jars with the cold peaches, putting a generous layer of sugar between them.","When the jars are full fill up with the hot syrup, and seal immediately."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"Twelve pounds of fruit and three pounds of sugar will fill six quart jars.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w73:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0a13d016019fb9a9a37b467461e981d7a534083683239b9f5e2196e5256a5ce0","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/canned-peaches"}