December 14, 2018
Condiments, Fruit, Peach,
North American, Canning/Preserving, Cooking For A Crowd, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Pickled peaches are great on their own, but are also a perfect compliment to chicken, pork, salads and ice cream. This is a 2 day process for canning fresh peaches. Recipe from the kitchen of Mamma Graves, courtesy of her daughter-in-law Jerri."
Bring 6 cups water to a boil. Remove from heat, add peaches and let stand 4 to 6 minutes. Drain peaches, cool and peel. Stud each peach with 2 cloves.
Place cinnamon and remaining cloves into a cheesecloth bag, tie with string.
Add to large pot along with remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes.
Add half of peaches and cook 10 minutes. Remove peaches with a slotted spoon and repeat with remaining peaches.
Bring syrup to a boil and remove from heat. Add peaches, cover and let stand 8 hours. Remove peaches with a slotted spoon and pack into hot jars. Discard spice bag.
Bring syrup to a boil, pour over peaches, filling to 1/2" from the top. Remove air bubbles, wipe jar rims. Cover at once with lids and screw on bands.
Process in a water bath 20 minutes, cool completely, then check lids.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.