Ingredients: Quart jars
3 lbs. of peaches ( 8 to 14 medium size)
Whole cloves
1 cup white vinegar
1 lb. white sugar
Crystallized ginger
Cinnamon sticks Preparation: Bring a pot of water to a rapid boil on the stove, put the peaches in the boiling water for about a minute. Remove them and immediately place them in an ice bath. Remove from the cold water bath and remove the peeling. Take about 1 to 3 whole cloves and insert them into the peach. In a saucepan on the stove bring to rapid boil 1 cup of white vinegar and l pound of sugar, crystallized ginger and 1 or 2 cinnamon sticks to taste. Place the peaches into this solution and boil on a very slow boil and rotate them with a spoon and occasionally pour the hot mixture over the peaches. Boil for about 20 minutes. Use the end of a sharp knife to see if they are soft, but you do not want them too soggy because they will not look good in the jars. Place the peaches into clean sterilized quart jars and pack them fairly tight. Spoon the solution over the peaches up to about a quarter of an inch from the top. Add the cinnamon sticks and crystallized ginger. Wipe off the rim of the jar and then seal. Store in a cool and dry place. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Hoppin Johns Low County Cooking: Recipes and Rumination from the Carolina Coastal Plains
Model: 061804456
Author: John Martin Taylor
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
American All-Time Favorite Canning and Preserving Recipes
Model: 0696211505
Author: Better Homes and Gardens
(1999)
Meredith Books Corp.
Website: www.meredith.com
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