| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles, Jams |
3 |
Servings |
INGREDIENTS
| 7 |
lb |
Peaches, small |
| 3 |
lb |
Sugar |
| 1 1/2 |
c |
Vinegar, cider |
| 1/2 |
c |
Water |
| 1 |
ts |
Cinnamon, ground |
|
|
Cloves, whole |
INSTRUCTIONS
Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E.
Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED
PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and
water and bring to a boil. Add enough peaches to be covered by syrup. Cook
until a straw pushes easily through to the pit. Pack into hot sterilized
jars, fill with hot syrup and seal the jars. Process 25 minutes in a
boiling water bath.
Makes about 3 quarts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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