Hill Country Pickled Peaches Recipe
Yield: 4 QuartsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
8 lbs: Whole peaches, sm. to med. peeled
6 cup: Sugar,
4 cup: Vinegar,
2 cup: , water
4: Cinnamon sticks,
1 1/2 tbsp: Whole cloves,
2 tsp: Powdered ginger,
1/2 tsp: White pepper,
Directions:
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 manufacturers 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.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
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 manufacturers 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.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp