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Pickled Peach Recipe


Note: If you are unfamiliar with canning procedures, you should read Pickling Techniques before beginning.

Ingredients:
* 8 pounds peeled peaches
* 1/2 teaspoon ascorbic acid powder (Vitamin C), available in canning section of grocery stores or at health food stores.
* 6 and 3/4 cups sugar
* 4 sticks (2 inches long) cinnamon
* 2 tablespoons whole cloves, crushed
* 1 tablespoon ginger
* 1 quart vinegar

Directions:
1. Wash and peel peaches
2. Soak peeled peaches in a solution of 1/2 teaspoon ascorbic acid and 2 quarts of water.
3. Meanwhile, combine sugar and vinegar in a sauce pan and bring to a boil for 5 minutes.
4. Tie cinnamon, cloves and ginger in cheesecloth or use a tea ball. Place in boiling vinegar/sugar mix.
5. Drain peaches. Drop drained peaches into boiling vinegar/sugar mix and cook until they can be pierced with a fork, but not soft.
6. Remove from heat and allow peaches to set in syrup overnight.
7. Bring peaches back to a boil and pack into hot jars, leaving 1/2-inch head space.
8. Cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids.
9. Process 20 minutes in boiling water bath.
Makes 6 pints





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