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Spiced Pickled Peaches

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4 cups sugar
2 cups white vinegar
1 cup water
4 sticks cinnamon, each 2 inches long
2 teaspoons whole allspice
2 teaspoons whole cloves
5 pounds firm-ripe peaches, peeled

1. Combine sugar, vinegar, water and cinnamon in a large saucepan. 2. Tie allspice and cloves in cheesecloth; add to sugar mixture, blending well. 3. Bring to a boil; cover and boil 5 minutes. 4. Add peaches to spiced syrup; simmer, covered, 10-15 minutes, or until peaches are tender. (To test for doneness, pierce with a toothpick.) 5. Pack peaches and cinnamon it hot sterilized jars, discarding spice bag; fill jars with hot syrup and seal at once. 6. Place jars on a rack in a large kettle of boiling water to cover jars completely; cover an simmer for 15 minutes to process. 7. Let stand 6-8 weeks on the shelf before serving. Posted to the BBQ List by Rock McNelly [Recipe Editor: if you are not an experienced canner, read the "Ball Blue Book" before trying this recipe.] - - - - - - - - - - - - - - - - - - NOTES : I found this recipe for pickled peaches in a book published in MCMLXXXVII, when ever that was. (I think that it's 1987, but I'm not sure. I couldn't buy a vowel!) It's called "Quick & Delicious Canning, Pickling, and Preserving, by Johna Blinn, a syndicated food columnist.

Yield: 1 serving

Preparation Time: 0:00


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