Ingredients for - Nana's Southern Pickled Peaches
How to cook deliciously - Nana's Southern Pickled Peaches
1. Stage
Inspect five quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water.
2. Stage
At the same time, bring sugar, vinegar, and water to a boil in a large pot. Boil until syrupy, about 5 minutes.
3. Stage
Press one to two cloves into each peach. Place peaches into boiling syrup and boil until tender, about 20 minutes.
4. Stage
Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, then seal with lids and rings.
5. Stage
Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes to seal, or consult times recommended by your local extension.
6. Stage
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Ambria_red
