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LOCATION: Recipes >> Preserving >> Pickled Peaches 03

Print this Recipe    Pickled Peaches 03

Pickled Peaches
Yield: 4 Quarts

8 lb whole peaches, peeled
6 c sugar
4 c vinegar
2 c water
4 cinnamon sticks
1 1/2 tb whole cloves
2 ts powdered ginger
1/2 ts white pepper

Combine all the ingredients in a heavy saucepan. Bring the mixture
to a rolling boil over high heat. Boil until the peaches can be
pierced easily with a fork, a matter of minutes; do not allow them
to soften. Remove the pan from the heat, and let the peaches sit
in the syrup at room temperature for at least 8 hours or overnight.

Prepare quart canning jars according to the manufacturer's directions.
Return the pan to the stove and bring the mixture back to a boil.
Spoon the peaches into the jars, wedging them in, and divide the
syrup and spices equally among the jars. Leave about 1/2-inch of
headspace in each jar. Process the jars for 20 minutes.

For the best taste, store the peaches for at least 2 weeks before
serving them.

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