Recipe by southern chef in louisiana
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.
Top Review by 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!!!
- 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 See How It's Made
- Mix sugar, vinegar, and water in a 5 quart pan.
- Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
- Cover and boil for 5 minutes.
- Peel the peaches and drop into boiling syrup, a few at a time.
- Simmer until tender; about 5 minutes.
- Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.