{"id":7837,"slug":"canned-peaches-2","title":"CANNED PEACHES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eight quarts of peaches","three quarts of sugar","two quarts of water"],"ingredients_norm":["peach","sugar","water"],"steps":["Wash peaches, put them in a square of cheese-cloth or wire basket.","Dip for two minutes in kettle of boiling water.","Plunge immediately into cold water.","Skin the peaches; leave whole or cut as preferred.","Pack peaches in hot jars.","Fill hot jars with hot syrup or boiling water.","Put tops in position. Tighten tops but not airtight.","Place jars on false bottom in wash-boiler.","Let the water boil sixteen minutes.","Seal as directed.","Apricots, plums and ripe pears may be treated exactly as peaches."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w98:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"966c9bc761ef3bfb3c27bf7e9b8f5b958cf247c91014d1ecce230bd524be53ac","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, 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-2"}