Canned Spiced Peaches From the South

Title:
Canned Spiced Peaches From the South

Yield:
24 Servings

Categories:
Canning,
Recipes




Ingredients:





     3    1-quart canning jars


     6 lb Peaches


     8 c  Sugar


 2 3/4 c  Cider vinegar


     4    Cinnamon sticks


     4 ts Whole cloves -- * see note






 * Use additional cloves and cinnamon sticks for spicier peaches. This


 recipe calls for 24 medium-sized peaches, which is about 6 pounds total


 weight.


 


 1. Place into a large heavy kettle or sauce pan: sugar, cider vinegar, and


 1-1/3 cups water. Tie cinnamon sticks and 4 teaspoons of whole cloves in a


 double thickness of cheesecloth; add to the saucepan. 2. Place pan over


 medium heat and stir until sugar is dissolved. Bring to boiling, cover, and


 boil for five minutes. Uncover and boil five minutes longer. 3. While sugar


 mixture is boiling, prepare peaches. Have a large pot of water boiling


 rapidly. Wash peaches, and working with 7 to 8 peaches at a time, plunge


 them into the boiling water. Immediately plunge into cold water and gently


 slip off the skins. Leave peaches whole or cut in half and remove pit.


 Whole peaches are the usual southern tradition. 4. Insert a whole clove


 into each peach, or for spicier peaches insert several cloves. Add peaches


 to hot syrup. Bring syrup to boiling again and simmer peaches for 10


 minutes or until tender. 5. Quickly drain one sterilized jar. Pack hot


 peaches into jar, adding a cinnamon stick for spicier flavor. Cover top


 with waxed paper and set aside while preparing 2nd and 3rd jar. Repeat


 steps 3 through 5 with 7 to 8 more peaches for 2nd jar. Repeat again for


 3rd jar. 6. Bring syrup to boiling and pour into jars to within 1/2 inch of


 top. Wipe away any food about fill line and on rim of jar; immediately


 seal.


 


 Yield: about 3 quarts.


 


 Posted to Master Cook Recipes List, Digest #114


 


 Date: Tue, 11 Jun 1996 10:02:19 -0400


 


 From: kmeade@ids2.idsonline.com (The Meades)


 


 Recipe By     : Jo Anne Merrill