Servings: 4 pintsCook Time: BWB 20 min
Approx 4 pounds of peaches
4 cinnamon sticks
4 star anise pods
Whole cloves (2 cloves per peach half)
4 cups sugar
1 cup white vinegar
1 cup water
Have ready 4 clean pint jars and lids.
Bring sugar, vinegar and water to a rolling boil.
While the syrup is heating dip peaches in simmering water for 20-30 seconds and then in ice water until cool enough to handle and remove skin. Cut peaches into halves.
Stud each peach half with two whole cloves and stack in jars. In each jar place a cinnamon stick and a star anise pod.
Pour boiling syrup over peaches leaving 1/2 inch head space. Put on lids and rings. Process in BWB canner for 20 mins.
This is a raw pack method that usually leaves the fruit floating. If you’d like you can simmer the halves in the syrup for 10 mins, this is supposed keep them from floating.
Submitted by: woodwife on July 24, 2010