Help!

[Pansy]

Oh boy! Last year we made some delicious Spiced Peaches and now cannot find the recipe! Darn! It did not have Honey in it - seems like it was white Vinegar, sugar etc., each Peach half had a whole Clove put in it. Does anyone have a recipe like this? Have a collection of cook books, plus canning books but sure can't find this recipe again.

[Violet]

You can use white sugar if you want and white vinegar, as long as your vinegar is at least 5 % acidity. Normally I use cider vinegar when canning because it tastes less sharp. Either is fine, just a preference. This says remove the cloves, but it is up to you. I would prefer a raw pack, myself, but you do get more in a jar with a hotpack and less floating fruit.

Below is one recipe. This is a different link.. http://homecooking.about.com/od/fruitrecipes/r/blfruit49.htm

 

Pickled Peaches

 

 

 

2 pounds brown sugar

2 cups apple cider vinegar

1/2 oz. whole cloves

1 oz. stick cinnamon

4 quarts fresh freestone peaches

Preparation -

In a very large saucepan or stockpot, mix the sugar, vinegar, and cinnamon together. Bring to a boil, reduce heat to low and cook for 20 minutes. Meanwhile, dip the peaches, a few at a time, in boilng water, then remove the skin. Cut the peaches in half and remove the pits. Stick each peach half with 2 cloves. Place the peach halves in the syrup and cook over low heat for a few minutes, just intil the peaches are barely tender. Remove the cloves, and pack the peach halves in 1 quart canning jars. Pour the syrup into the jars, enough to cover the peaches and leaving 1/2" headspace. Run a thin spatula or non-metallic utensil through each jar to remove air bubbles. Wipe the jar rims with a damp paper towel. Place the caps and rims on the jars. Snugly hand-tighten the rims. Process in a boiling water bath canner for 25 minutes.