Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 3 of 6 · from the scan, no model involved
1 cup brown sugar 1 cup honey 1/4 teaspoon salt 1/4 teaspoon cloves 1/4 teaspoon ginger 1/4 teaspoon allspice 1/4 teaspoon nutmeg Prepare home canning jars and lids according to manufacturer’s instructions. Peel, pit and chop peaches. Treat peaches with an antioxidant, such as Fruit-Fresh Fruit Protector, to prevent darkening. Cook peaches in a small amount of water, about 1/2 cup, until soft. Press through sieve or food mill. Measure two quarts pulp. Combine pulp, sugar, honey and spices in a large saucepot. Cook slowly over low heat, stirring frequently to prevent sticking. Cook until butter thickens, about 30 minutes. Carefully ladle butter into hot jars, leaving 1/4-inch headspace. Wipe jars rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly. Do not use excessive force. Process 10 minutes in boilingwater canner. Yield: about 6 half-pints. Peach Chutney 24 medium peaches 2 to 3 cups brown sugar 1 cup raisins 1 cup chopped onion 1 /4 cup mustard seed 2 tablespoon ginger 2 teaspoon salt 1 clove garlic, minced (optional) 1 hot red pepper, finely chopped 5 cups vinegar, 5% acidity Prepare home canning jars and lids according to manufacturer’s instructions. Peel, pit and chop peaches. Treat peaches with an antioxidant, such as
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