|3||1-quart canning jars|
|2¾ cup||Cider vinegar|
|4 teaspoons||Whole cloves -- * see note|
* Use additional cloves and cinnamon sticks for spicier peaches. This recipe calls for 24 medium-sized peaches, which is about 6 pounds total weight.
1. Place into a large heavy kettle or sauce pan: sugar, cider vinegar, and 1-⅓ cups water. Tie cinnamon sticks and 4 teaspoons of whole cloves in a double thickness of cheesecloth; add to the saucepan. 2. Place pan over medium heat and stir until sugar is dissolved. Bring to boiling, cover, and boil for five minutes.
Uncover and boil five minutes longer. 3. While sugar mixture is boiling, prepare peaches. Have a large pot of water boiling rapidly.
Wash peaches, and working with 7 to 8 peaches at a time, plunge them into the boiling water. Immediately plunge into cold water and gently slip off the skins. Leave peaches whole or cut in half and remove pit. Whole peaches are the usual southern tradition. 4. Insert a whole clove into each peach, or for spicier peaches insert several cloves. Add peaches to hot syrup. Bring syrup to boiling again and simmer peaches for 10 minutes or until tender. 5. Quickly drain one sterilized jar. Pack hot peaches into jar, adding a cinnamon stick for spicier flavor. Cover top with waxed paper and set aside while preparing 2nd and 3rd jar. Repeat steps 3 through 5 with 7 to 8 more peaches for 2nd jar. Repeat again for 3rd jar. 6. Bring syrup to boiling and pour into jars to within ½ inch of top. Wipe away any food about fill line and on rim of jar; immediately seal.
Yield: about 3 quarts.
Recipe By : Jo Anne Merrill