This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser.

This recipe for an easy preserve was given to me by Mrs. Rudolph Horst, Mar-Main Arms. It is a fine way to use up small peaches like gold drops.

Hoosier Sauce.

9 pounds peaches
5 pounds sugar
1 cup vinegar

Wash peaches and cut out bad spots. Mix all ingredients and boil until thick and mushy. As the stones become loosened and free, pick them out with a fork. Put in jars and seal hot.