Spiced Pickled Peaches Ingredients Approx 4 pounds of peaches 4 cinnamon sticks 4 star anise pods (I used two extra whole cloves instead) Whole cloves (2 cloves per peach half) 4 cups sugar 1 cup white vinegar 1 cup water Bring sugar, vinegar and water to a rolling boil. While the syrup is heating dip peaches in simmering water for 20-30 seconds and then in ice water until cool enough to handle and remove skin. Cut peaches into halves. Stud each peach half with two whole cloves and stack in jars. (I sliced my peaches and just put the cloves in the jars). In each jar place a cinnamon stick and a star anise pod or 2 extra whole cloves. Pour boiling syrup over peaches leaving 1/2 inch head space. Put on lids and rings. Process in BWB canner for 20 mins. This is a raw pack method that usually leaves the fruit floating. If you’d like you can simmer the halves in the syrup for 10 mins, this is supposed keep them from floating
Posted on: Sat, 03 Aug 2013 00:37:43 +0000
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