| Pickled Peaches |
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| 1/2 teaspoon Fruit Fresh |
1 quart vinegar |
| 2 quarts cold water |
2 tablespoons whole cloves, crushed |
| 8 pounds fresh peaches, peeled |
1 tablespoon coarsely chopped gingerroot |
| 6 3/4 cups sugar |
4 2-inch cinnamon sticks |
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| In a large bowl, combine Fruit Fresh and water; add peaches.
In a saucepan, combine sugar and vinegar; stir to dissolve sugar
and heat to boiling. Boil for 5 minutes; skimming foam. Place cloves,
gingerroot and cinnamon in a cheesecloth spice bag. Drain peaches
and place in boiling syrup. Cook until tender but not soft. Cool
and refrigerate overnight. Bring syrup and peaches to a boil; remove
spice bag. Pack peaches into hot, sterilized jars; cover with syrup,
leaving 1/2-inch headspace. Process according to jar manufacturer's
specifications. |
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| Yield: 6 (1/2 pint) jars |
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