From the New York Times:
1951: BRANDIED PEACHES
(they're boozy and restrained, and they'd go perfectly with chintz)

3 lbs ripe peaches
3 cups sugar
about 1/2 cup brandy

Make sure you can peaches in mid-July, when the weather is hot & humid. WARNING: Air conditioning in a kitchen can ruin a perfectly good batch of peaches,as it prevents necessary sweating & swearing. Nobody said this was easy.

DIRECTIONS

1. Bring a large pot of water to a boil. Place rack in bottom of pan for scalding jars.

2. Go to barn and look in box of kitchen stuff. Find canning pots and mixing bowls. Set aside.

3. Quickly add one slam of barn door. Push door from inside barn, rattling hinges. Repeat. Make sure your cellphone is in the house. Because you are stuck in the barn.

4. In darkened barn, find latch on sliding door. Slide beam away from door and yank.

5. Return to house, brushing cobwebs from hair. Continue to sweat gently.

6. Find canning rack already inside pot. Continue to boil water.

7. Don't know nothin' bout birthin no babies.

8. Process peaches, jars, lids, etc.

9.Fill jars 3/4 with syrup. Cover with brandy. She's a fine girl.

10. Boil for 20 minutes unless you're serving Medicis for supper, or unless you're growing your own Botox.

11. Store in a cool, dry place. Next to the brandy.