Canned Spiced Peaches from the South *good for the holidays)

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Canned Spiced Peaches from the South

 

3 1 quart canning jars

6 pounds peaches

8 cups sugar

2 3/4 cups cider vinegar

4 cinnamon sticks

4 teaspoons whole cloves

 

Use additional cloves and cinnamon sticks for spicier

peaches.

This recipe calls for 24 medium-sized peaches, which

is about 6 pounds total weight.

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.

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.

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.

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.

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.

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.

Yields about 3 quarts.