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Spicy peaches in a sweet sugar and vinegar syrup.
Difficulty: Intermediate
Servings: 4 pints
Cook Time: BWB 20 minIngredients
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
Directions
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.
Categories: Boiling Water Bath, BWB Fruits, Canning
Submitted by: woodwife on July 24, 2010
Woodwife says:
Oops, I don’t know how to edit.
Obviously you need more than eight whole cloves. You need enough whole cloves to put two in each slice.
On July 24, 2010 at 8:37 pm
CindyP says:
Fixed it for you, Woodwife 🙂
On July 24, 2010 at 9:15 pm
Woodwife says:
Thank you!
On July 24, 2010 at 9:54 pm