Subj : National Peach Month - 4
To   : All
From : Dave Drum
Date : Tue Aug 01 2023 05:31:07

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
 Categories: Fruits, Spices, Preserving
      Yield: 7 Quarts
 
MMMMM--------------------------PEACHES-------------------------------
     10 lb Peaches (abt 15 large)
     14    Cinnamon sticks
  3 1/2 ts Whole cloves
  3 1/2 ts Whole allspice

MMMMM---------------------------SYRUP--------------------------------
     12 c  Granulated sugar
           +=OR=+
      6 c  Granulated sugar for light
           - syrup
     12 c  Water
 
  Prepare your water bath canner and clean jars. Start the
  canner coming to a boil. If it is ready before the fruit
  you can turn it off. It will come back to a boil very
  quickly when you are ready.
  
  Put spices into the jars. 1/2 teaspoon of whole
  allspice, 1/2 teaspoon of cloves, 2 whole cinnamon
  sticks per jar.
  
  Prepare desired sugar syrup by heating water and sugar
  in a sauce pan until sugar is dissolved. Set it aside.
  
  Blanch peaches by dipping in boiling water for 30-60
  seconds. Use a large slotted spoon and do 5 peaches at a
  time. Immediately remove peaches to a sink or bowl with
  ice water to stop the cooking.
  
  Slice each peach in half along the natural line of the
  peach. The skin will slip off easily after it is cut.
  Remove skin, pit, and any little fragments of pit left
  in the peach.
  
  Fill one jar at a time. Each peach half is supposed to
  be packed pit side down. As you fill a jar, cover the
  peaches with hot syrup leaving 1/2" head space.
  
  Load 7 quarts into a boiling water bath canner. Make
  sure the jars are covered by at least 2" of water.
  
  Bring the water back to a boil. Process for 30 minutes.
  
  Remove jars of peaches and place on a towel to cool.
  Allow them to come to room temperature. The lids will
  seal at this time. Any lids that do not seal need to be
  processed again or refrigerated and eaten within a week.
  Sealed jars can be labeled and stored on a shelf out of
  direct light for up to two years.
  
  By: Mrs. George W. Moore
  
  FROM: St. Martha's Guild, St. Paul's Episcopal Church,
        Carlinville, Illinois 62626
  
  From: http://www.carlinvillechristmasmarket.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Diet Water: all the flavor of regular water, only half the calories.

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