- 19 pounds firm ripe peaches
- 7 pounds white sugar
- 2 cups distilled white vinegar
- 1 quart water
- 24 whole cloves
- 3 tablespoons crushed cinnamon stick
- Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
- Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
- Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
- In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
07/02/2019
recipepes.com
georgia spiced peaches, recipe
PT15M
PT1H
5
455 calories
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