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Combine water and fruit preserver in a large container. Drop peaches into water mixture and set aside. Combine sugar, spices and vinegar in a Dutch oven, bring to a boil and boil for 5 minutes. Drain peaches and add syrup mixture. Cover and let stand for 8 hours. Remove peaches; bring syrup to a boil and cook 5 minutes. Add peaches and cook, uncovered, about 3 minutes or until peaches can be pierced with a fork. Pack peaches into hot jars; cover with boiling syrup. Cover and seal. Process in boiling water bath for 10 minutes. Yield: 11 pints.
Pickled Peaches
4 quarts cold water
2 sticks cinnamon
1 teaspoons fruit preserver
Tablespoon whole cloves
10 1/2 lbs small ripe peaches, peeled
1 Tablespoon whole allspice
4 cups sugar
1 quart vinegar (5% acidity)
Combine water and fruit preserver in a large container. Drop peaches into water mixture and set aside. Combine sugar, spices and vinegar in a Dutch oven, bring to a boil and boil for 5 minutes. Drain peaches and add syrup mixture. Cover and let stand for 8 hours. Remove peaches; bring syrup to a boil and cook 5 minutes. Add peaches and cook, uncovered, about 3 minutes or until peaches can be pierced with a fork. Pack peaches into hot jars; cover with boiling syrup. Cover and seal. Process in boiling water bath for 10 minutes. Yield: 11 pints.


