Pickled Peaches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse and peel peaches with a sharp knife and drop into a solution of 1/2 teaspoon of ascorbic acid and 2 quarts of water.

Step 2

Dissolve sugar into vinegar and sauce pan and put on range to heat. Boil five minutes and skim. Add spices, tied loosely, in a cheese cloth.

Step 3

Drain peaches, drop drain peaches into boiling syrup and cook until they can be pierced with a fork, but not soft. Remove from range in allow peaches to sit in the syrup overnight plump. Bring to a boil and fill hot jars. Leaving a half inch headspace cover with syrup, leaving half inch headspace remove air bubbles in adjust headspace if needed. Wipe jar rims. Adjust lids. Process 20 minutes in boiling water canner