Canning Recipes




Brandied Peaches II
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1 1/2 pounds peaches - (to 2 lbs)
2 cups sugar
1 1/2 cups brandy - (to 2 cups)

Halve and pit the peaches. The fruits can be peeled for a classic effect,
but this is not necessary. Pack peach halves into sterilized jars,
layering with sugar as you go. Leave at least 1 inch head space at the
tops of the jars.

Pour in the brandy to cover the peaches by 1/2 inch, making sure there are
no air pockets between the fruits. Seal the jars, label and shake well.

Keep in a cool dark place for at least 2 to 3 months before using to allow
the flavors to develop. Shake occasionally during the first week of
storage to make sure the sugar dissolves.

This recipe yields about 2 quarts.





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