| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Recipes |
24 |
Servings |
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 |
INSTRUCTIONS
* 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
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