Nora bass' pickled peaches
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Vinegar |
| 9 | cups | Sugar |
| 3 | cups | Water |
| 3 | teaspoons | Celery seed |
| 3 | teaspoons | Cloves |
| 2 | teaspoons | Ginger |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Dry mustard |
| 1 | teaspoon | Nutmeg |
| Peaches or pears | ||
Directions
Combine all ingredients, except peaches, and heat to boiling. Peel fruit and leave whole or cut as desired. Pour boiling mixture over fruit and let stand overnight. Pack in sterile jars and seal while hot.
NOTE: Get a book on canning if unsure about sealing or processing.
MRS RON DEMMIN (KAREN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .