Spiced Peaches

southern chef in louisiana's Note:

These spiced canned peaches are wonderful and smell great. If you have a bunch of peaches and don't know what to do with them, can them.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2 quarts

• 4 cups water
• 2 cups cider vinegar
• 1 cup water
• 1 tablespoon whole allspice
• 1 tablespoon whole cloves
• 4 cinnamon sticks (3 inch)
• 4 lbs peaches (16 medium)
• 4 cups sugar

Directions:

1. Mix sugar, vinegar, and water in a 5 quart pan.
2. Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
3. Cover and boil for 5 minutes.
4. Peel the peaches and drop into boiling syrup, a few at a time.
5. Simmer until tender; about 5 minutes.
6. Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.

Reviews

[ingvild]

Just canned a batch of peaches yesterday. I substituted brown sugar for the sugar and added 2/3 c brandy to the syrup - yummy! I'm having to fight off my family, they want to open all the jars now, I want to save them at least a few days... And BTW, this is NOT open kettle canning. This is hot-water bath canning, which is endorsed by the USDA for HIGH-acid foods, like this one. Being a bit of a science geek, I measured the pH of the syrup out of curiosity. It was 3.5, well below the 4.6 necessary to kill any botulism spores. Very safe, and I intend to use this recipe as long as we can get fresh peaches!!!

[LilPinkieJ]

These are great peaches! I have the touchiest stomach in the world, and I'm still alive to type this. :) I believe the water bath is sufficient. Besides, we ended up eating most of these within a month anyways ;)

[Foxy in Vancouver,]

These are awsome. Please read the whole recipe. Southern Chef does call for processing 10 min in a water bath. Very much worth the effort