Ten points to the best pickled peaches recipe!?

My grandma and I used to can pickled peaches together and I would like to start canning them again. Problem is Grandma has passed on and so has her recipe.Ten points to the best pickled peaches recipe!?
Peach Pickles


A peck of firm clingstone pickling peaches.Pour boiling water over them,


let set till about cool.Drain them, Peel them (now lots of times we


just outright peeled ours, but my Mama sure was fussy 'bout how they


looked) In each peach place 3 cloves (remove heads to prevent


darkening) In large pot on stove you already should have: a quart of


mild clear vinegar, 7 cups sugar,stir to dissolve, bring to boil, add a


cloth tied up with 8 sticks cinnamon.(I do two, of four sticks).(you may


have a spice bag, to do this in) continue boilng as you add about enough


peaches to fill a quart jar.When they boil to be thoroughly


hot...carefully lift and place in a sterilized jar.keep jars covered to


keep hot until you fill all the jars you have. Then remove the spice bag


and pour the BOILING liquid over the peaches in each jar,slowly to fill


only to the rim. (I use a handled measuring cup, and a jar filler on top


of jar. Keeps down making a mess) Use a plastic bubble air remover or a


table knife gently easing down each side to bottom of jar to remove any


air bubbles, Wipe the tops with a clean damp cloth, put seal on and


tighten immediately as tight as you can. Lids should be dropped one at a


time as you need them into a small pot of hot water just before sealing.


Set all jars aside, not touching, Cover with towel till thoroughly


cool. GOOD EATING!!


This is very simple when you actually do it. I just mix my vinegar and


sugar, put spice bags in it set it on big eye,turn onto medium heat, put


small pot water on little eye, set out lids wash jars turn down on


towel, get out cloves pinch off heads...wash peaches boil water in


kettle put on peaches,,, go do anything else come back, turn pot to


boilng, peel and I do a jar or two at time...it 's very simple.


Sometimes you have to add maybe a half recipe, of your liquid to have


enough...depends on how long you keep that rolling boil. The secret is


GOOD FRESH fruit, CLEAN jars...BOILING LIQUID on them, CLEAN tops TIGHT


sealTen points to the best pickled peaches recipe!?
Jack Daniels
Wow, I've never had these, but they sound so delicious. Here's a recipe :)





Pickled Peaches





INGREDIENTS:


4 cups sugar


1 cup white vinegar


1 cup water


2 tablespoons whole cloves


4 pounds fresh clingstone peaches, blanched and peeled


5 (3 inch) cinnamon sticks


DIRECTIONS:


Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.


Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal





PICKLED PEACH SLICES





4 lb Peaches


15 oz White wine vinegar


6 Dried red chilies


1 t Cloves


1 t Allspice berries


1 4 inch cinnamon stick


1 1/2 lb Brown sugar





Scald, stone %26amp; slice the peaches. Put the vinegar


into the pan with the remaining ingredients. Stir


over a low heat to dissolve the sugar. Bring the


vinegar to a boil. Cover %26amp; simmer for 15 minutes. Put


in the peaches %26amp; simmer uncovered for 2 minutes. Lift


out the peaches with a slotted spoon %26amp; place them in


warmed pickling jars. Boil the vinegar for 10 minutes


to thicken it. Pour the vinegar over the peach


slices. Cover immediately %26amp; seal. Let stand for 3


weeks before using.
1 (1,000-mg) vitamin C tablet (to prevent discoloration), crushed to a powder


6 1/2 cups cold water


24 firm-ripe small peaches (6 to 7 lb)


2 1/2 cups sugar


1 1/4 cups distilled white vinegar


4 teaspoons pickling spice


1/4 teaspoon kosher salt


Special equipment: 6 (1-pt) canning jars with lids and screw bands; a boiling-water canner, or a deep 10- to 12-qt pot plus a flat metal rack; an instant-read thermometer














Prepare peaches:


Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water).


Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander.





Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours.





Sterilize jars and lids:


Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars on rack in canner and add enough water to cover jars by 2 inches. Bring to a boil, covered, then boil 10 minutes. Cover lids with water in a small saucepan and heat until thermometer registers 180掳F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.





Cook and can peaches:


Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes.





Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon. Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top. Run a thin knife between peaches and sides of jars to eliminate air bubbles.





Seal and process jars:


Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches. Bring to a boil, covered. Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave).





After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven't sealed in the refrigerator and use them first.





Makes 6 pints.


Gourmet


August 2005


http://www.epicurious.com/recipes/recipe鈥?/a>
Eat them fuzzy!
I get everything off of http://allrecipes.com , it's fabulous!