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Good gardeners and cooks from Rappahannock County and other areas responded to our request for favorite canning, pickling, freezing and jelly recipes with the following:
Peach Conserve
5 pounds peaches, about equal sugar Vi cup pecans Vi teaspoon almond flavoring
2 large oranges
V* cup water
Wash oranges, cut into quarters, remove seeds. Put oranges, peel and all through medium fine blade of meat chopper. Add water, cover and simmer twenty minutes. Peel peaches and slice very thin. Measure fruits and combine, adding an equal amount of sugar. Let stand 4 hours at room temperature, until sugar is absorbed, stirring occasionally. Then boil rapidly 45 minutes to an hour, until thick and clear. Stir in nuts. Seal in hot sterilized jars. Yield: 5 pints.
Submitted by Louise Peck, Spotsylvania
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