Categories: canning- peaches

Ingredients

• 1 peck peaches, skinned
• sugar to half their weight
• 1 quart brandy

Directions

1. Alternate in a stone jar, layers of peaches with sugar until filled. Add brandy. Cover closely, using cheesecloth or unbleached muslin under the jar cover. Keep peaches submerged in syrup at all times.
2. May be used after 1 week. Keep in cool place.

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