
A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). They make an excellent sweetmeat just as they are; or, if wanted for table use, put over the fire in porcelain, with a very little water, and stew a few minutes. Fig-drums are recommended as even better than glass jars for storage.
Preserved exactly as written in the original source
Halve the peaches and take out the stones; pare
Have ready some powdered white sugar on a plate or dish
Roll the peaches in it several times, until they will not take up any more
Place them singly on a plate, with the cup or hollow side up, that the juices may not run out
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Lay them in the sun
The next morning roll them again
As soon as the juice seems set in the peaches, turn the other side to the sun
When they are thoroughly dry, pack them in glass jars, or, what is still nicer, fig-drums
Modern guidance to help you succeed with this vintage recipe
This sun-drying method creates a concentrated preserve through osmosis and evaporation. The sugar draws moisture from the peach cells, creating a hypertonic environment that inhibits microbial growth. As water evaporates in sunlight, the sugar concentration increases further, while natural fruit acids lower the pH—both key preservation factors. The UV radiation from sunlight also provides mild antimicrobial action, and the gradual drying prevents case hardening (when the exterior dries too quickly, trapping moisture inside).
Once fully dried and packed, these peach conserves can be stored in a cool, dark place for several months. However, for modern food safety, store in the refrigerator for up to 6 months or freeze for up to 1 year.
Pack the thoroughly dried peaches tightly in glass jars with airtight lids. Store in the refrigerator for up to 6 months. For table use, reconstitute by simmering gently in a porcelain or stainless steel pot with a small amount of water (about 1/4 cup per cup of dried peaches) for 5-10 minutes until softened. The dried conserves can also be eaten as-is as a chewy sweetmeat.
AI-generated tips from Chef Cecil's culinary database
Once fully dried and packed, these peach conserves can be stored in a cool, dark place for several months. However, for modern food safety, store in the refrigerator for up to 6 months or freeze for up to 1 year.
Pack the thoroughly dried peaches tightly in glass jars with airtight lids. Store in the refrigerator for up to 6 months. For table use, reconstitute by simmering gently in a porcelain or stainless steel pot with a small amount of water (about 1/4 cup per cup of dried peaches) for 5-10 minutes until softened. The dried conserves can also be eaten as-is as a chewy sweetmeat.