MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mimi's Pickled Peaches
 Categories: Fruits, Spices, Preserving
      Yield: 6 Pints

      4 lb Medium Clingstone peaches
      4 c  Granulated sugar
      1 c  White vinegar
      1 c  Tap water
      6    Cinnamon sticks (3")
           Handful whole cloves;
           - stems on
      2 ts Pickling spices

  The Night Before:

  Blanch and peel peaches, but leave them whole. Place in a large
  glass bowl and pour the sugar over them. Gently mix with hands
  until sugar covers all the peaches. Cover with a clean cloth and
  let them set overnight.

  Sterilize 6 pint mason jars, lids and rings, and set aside.

  The Next Morning:

  Drain the peaches, pouring the liquid into a heavy large saucepan
  or Dutch oven. Place the peaches back in the bowl and set aside.

  Add the vinegar, water and spices to the syrup in the pan, and
  bring to a boil. Boil for 5 minutes.

  While syrup is boiling, press one or two cloves into each peach.
  After syrup has boiled for 5 minutes, add the peaches to it and
  continue boiling for 20 minutes or until peaches are tender.

  Warning:

  Be careful during the next steps--you will be handling very hot
  food.

  Using a slotted spoon, place peaches into sterile jars. Fit them
  snugly into the jars, but do not force them or they will bruise.

  Place one cinnamon stick into each jar. Ladle the liquid into each
  jar until it is 1/2" from the rim. It is important to leave this
  "breathing" space.

  With a dry clean cloth, wipe the rim and the jar clean. Seal with
  lids and rings.

  Process in a hot water bath for 10 minutes to seal.

  Remove from water and set aside to cool. These can be stored in the
  pantry when still sealed. However, once you have opened a jar,
  store in the ice box.

  Recipe FROM: Helen E. Moore (my grandmother) on a hand written
  recipe card given to my mother.

  Uncle Dirty Dave's Archives

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