PICKLED PEACHES
One of my favorites from when I was a kid! Yummmm. These are cooked and then let stand for 12 to 18 hours and then canned.
Provided by Nancy Sneed
Categories Fruit
Time 1h
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Combine sugar and vinegar in a 6 to 8 quart saucepan.
- Bring to a boil, stirring to dissolve sugar.
- Boil for 5 minutes.
- Tie spices in spice bag or cheesecloth.
- Add spice bag and peaches to syrup.
- Simmer for about 5 to 10 minutes or until peaches are cooked but not too soft, stirring peaches gently to cook all sides.
- Cover and let stand in a cool place for 12 to 18 hours, stirring peaches 2 or 3 times.
- Bring peaches to a boil.
- Remove them from heat and remove spices.
- Skim off foam, if necessary.
- Immediately fill hot pint or quart jars with mixture, leaving 1/2 inch headspace.
- Carefully run a nonmetalic utensil down inside of jars to remove trapped air bubbles.
- Wipe jar tops and threads clean.
- Place hot lids on jars and screw bands on firmly.
- Process in boiling Water Canner for 25 minutes for quarts or 20 minutes for pints.
- Yield: appproximately 2 quarts or 4 to 5 pints.
Nutrition Facts : Calories 3252.1, Fat 4.2, SaturatedFat 0.5, Sodium 29.8, Carbohydrate 812.8, Fiber 21.9, Sugar 790.7, Protein 12.9
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