Pickled Peaches

80
Servings
1 1/2h
Prep Time
2h
Cook Time
3h
Ready In


"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."

Original recipe yields 80 servings
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Nutritional

  • Serving Size: 1 (67.9 g)
  • Calories 97.5
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 90 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 0.9 g
  • Sugars - 22.2 g
  • Protein - 0.5 g
  • Calcium - 7.7 mg
  • Iron - 0.2 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0 mg

Step 1

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.

Step 2

Place cinnamon and remaining cloves into a cheesecloth bag, tie with string.

Step 3

Add to large pot along with remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes.

Step 4

Add half of peaches and cook 10 minutes. Remove peaches with a slotted spoon and repeat with remaining peaches.

Step 5

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.

Step 6

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.

Step 7

Process in a water bath 20 minutes, cool completely, then check lids.

Tips & Variations


  • 10 pint jars
  • Cheesecloth

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