Saturday, June 27, 2015

Pickled Peaches

Peach Pickles recipe from the new book "So Easy to Preserve"  I haven't tried these but someone in a group I'm in ask for a recipe so I thought I would add it here in case someone else might want it.

Yield 6 pint jars

8 pounds peeled peaches (Small to Medium Sized)
6 3/4 cups of sugar
4 sticks of cinnamon (2 inches long)
2 tbsp whole cloves (crushed)
1 tbsp ginger
1 quart vinegar 5% acidity

Wash and peel peaches with a sharp knife and drop into a cold solution of 1/2 tsp ascorbic acid to 2 quarts of water.
Mix sugar and vinegar in pot and turn on heat. Boil 5 minutes and skim foam.  Tie spices in cheesecloth and add to this.
Drain peaches and add to boiling syrup.  Cook until they can be pierced with a fork but not until they are soft.  Remove from heat and let sit in refrigerator overnight.
The next day bring back to a boil and and pack into jars leaving 1/2 inch headspace.  Cover with syrup.  Remove air bubbles and adjust headspace by adding more syrup if needed. Wipe rims of jars. Put on lids and rings. Tighen finger tight.

Process 20 minutes in a boiling water bath.