Canning Recipes




Pickled Peaches
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 quarts sugar
2 quarts vinegar, 5% acidity
7 pieces cinnamon stick - (ea 2" long)
2 tablespoons whole cloves
16 pounds small or medium peaches - (abt 11 qts)

Combine sugar, vinegar, stick cinnamon, and cloves. (Cloves may be put in
a clean cloth, tied with a string, and removed after cooking, if not
desired in packed product.) Bring to a boil and let simmer covered, about
30 minutes.

Wash peaches and remove skins; dip fruit in boiling water for 1 minute,
then quickly in cold water for easy peeling. To prevent pared peaches
from darkening during preparation, immediately put them into cold water
containing 2 tablespoons each of salt and vinegar per gallon. Drain just
before using.

Add peaches to the boiling syrup, enough for 2 to 3 quarts at a time, and
heat for about 5 minutes. Pack hot peaches into clean, hot jars.
Continue heating in syrup and packing peaches into jars. Add 1 piece of
stick cinnamon and 2 to 3 whole cloves (if desired) to each jar. Cover
peaches with boiling syrup to 1/2-inch of top of jar. Adjust jar lids.

Process in boiling water for 20 minutes (start to count processing time
after water in canner returns to boiling). Remove jars; set jars upright,
several inches apart on a wire rack to cool.

This recipe yields 7 quarts.





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