• 10 pounds peaches
  • 5 pounds white sugar or 4 1⁄2 pounds of brown sugar
  • 5 cups of best cider vinegar
  • 6 sticks of cinnamon
  • 12 whole cloves
  • 1 teaspoon allspice

Skin the peaches by scalding them for 40 seconds with boiling water. Drain and dash them into cold water. Cook the sugar, vinegar and spices for 10 minutes, or until the syrup is well seasoned. Gently boil a few peaches at a time in the syrup until they can be pierced with a straw. Skim them out and continue until all the peaches are cooked.

Fill the jars with the peaches, pour the boiling syrup over them, filling the jars and seal. Process in a canner. One stick  of cinnamon may be put in each quart jar.

1 Comment so far »

  1. lorene bowles said

    March 6 2017 @ 4:14 pm

    You don’t say how long to process…

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