Spiced Peaches Recipe
Ingredients
Scale
- 5 lbs peaches
- 6 cups sugar
- 2 1/2 cups distilled vinegar
- 5 cups water
- 7–8 cinnamon sticks
- 1 Tablespoon whole cloves
Instructions
- Blanch and prepare peaches. To do this, birng 2 quarts of water to a boil in a 4 quart pot. Submerge peaches in boiling water for 60-90 seconds, until the skin pulls away from fruit easily. rinse peaches in cold water. Then peel, quarter, and separate from pit, discarding the pit.
- Combine sugar, vinegar, and water together in a large pot, and bring to a simmer, stirring occasionally.
- While syrup is heating, prepare sanitized canning jars by adding a cinnamon stick and 4-6 whole cloves to each.
- To hot pack peaches, add prepared peaches to the sugar syrup, and bring to a simmer for about 10 minutes, until peaches are cooked through, then ladle peaches syrup into prepared jars.
- to raw pack peaches, fill jars with peaches, then ladle the syrup over the peaches. (the main difference between hot and raw packing is that your peaches are less likely to float if they’re hot packed)
- In either case, fill jars leaving 1/2 inch of head space.
- wipe rims with a soft cloth to remove any debris, then screw down lids and rings firmly, but not overly tight.
- Place jars into your prepared water bath canner (i.e. rack in canner, filled with hot water if hot packing jars, or tepid water if raw packing), and fill with additional water if needed to reach a depth of at least one inch above the jar tops.
- Bring canner to a rolling boil, and process for 15 minutes if canning pints, or 20 minutes if canning quarts.
- Remove canner from heat and let cool 15 minutes or so before remove jars to finish cooling undisturbed.
- After 24 hours check seals, wash jars if needed, and store in a cool place out of direct light.
Find it online: https://frugalfarmwife.com/article/spiced-peaches-recipe/