 |
Prep Time: 15 Minutes Cook Time: 33 Minutes |
Ready In: 48 Minutes Servings: 12 |
|
A good side for roasted meats. Ingredients:
16 cups blanched, peeled, halved and pitted peaches (around 30) |
4 teaspoons fruit fresh |
4 cinnamon sticks |
2 teaspoons whole cloves |
1 1/2 tablespoons grated gingerroot |
6 cups granulated sugar |
4 cups white vinegar |
Directions:
1. Place peaches that have been halved in 4 T.
2. fruit fresh to 8 cups water-drain when ready.
3. Tie cinnamon, cloves, and ginger root in a spice bag.
4. Combine spice bag, sugar's and vinegar in a large stainless or enamel pot.
5. Cover and bring to a boil, reduce heat and boil pickling liquid gently for 5 minutes.
6. Add peach halves to the boiling pickling liquid and boil gently 8 minutes.
7. Bring to a full boil, remove from heat and remove spice bag.
8. Pack peaches into hot jars to within 3/4 inch from top of rim.
9. Add boiling liquid to cover peaches leaving 1/2 inch head space.
10. Remove air bubbles.
11. Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
|
|