MOTHER'S PICKLED PEACHES (SALLYE)

MOTHER'S PICKLED PEACHES (SALLYE) image

Provided by sallye bates

Time 13h

Number Of Ingredients 7

4 lb clingstone peaches (small to medium sized work best)
4 c granulated sugar
1 c white vinegar
1 c water
5 or 6 cinnamon sticks 3" long
1 handful whole cloves (with stems)
2 tsp pickling spices

Steps:

1. THE NIGHT BEFORE
2. Blanch and peel peaches, but leave them whole. Place in a large glass bowl and pour the sugar over them. Gently mix with hands until sugar covers all the peaches. Cover with a clean cloth and let them set overnight.
3. Sterilize 5 or 6 pint mason jars, lids and rings, and set aside.
4. THE NEXT MORNING
5. Drain the peaches, pouring the liquid into a heavy large saucepan or dutch oven. Place the peaches back in the bowl and set aside.
6. Add the vinegar, water and spices to the syrup in the pan, and bring to a boil. Boil for 5 minutes.
7. While syrup is boiling, press one or two cloves into each peach. After syrup has boiled for 5 minutes, add the peaches to it and continue boiling for 20 minutes or until peaches are tender.
8. WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE HANDLING HOT FOOD.
9. Using a slotted spoon, place peaches into sterile jars. Fit them snugly into the jars, but do not force them or they will bruise.
10. Place one cinnamon stick into each jar. Ladle the liquid into each jar until it is 1/2" from the rim. It is important to leave this "breathing" space.
11. With a dry clean cloth, wipe the rim and the jar clean. Seal with lids and rings.
12. Process in a hot water bath for 10 minutes to seal.
13. Remove from water and set aside to cool. These can be stored in the pantry when still sealed. However, once you have opened a jar, store in the fridge.