Follow Us on Facebook
Get updates from RecipeLion.com posted directly to your News Feed.
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Dip peaches into boiling water for 30 seconds to loosen skins. Cool in cold water; drain. Remove skins. Stud each peach with a clove. To prevent darkening, place in 4-qt bowl containing 1 1/2 TBS salt and 2 qts water. Combine sugar, vinegar, and 3/4 cup water in 4-qt kettle. Tie ginger root, remaining cloves and cinnamon in cheesecloth bag and add to pot. Bring to boil. Cook half of the peaches in syrupy for 10 minutes; remove with slotted spoon; cook remaining peaches 10 minutes. Place peaches into a 1-gallon crock or glass bowl; pour syrup over, cover and let stand 12-18 hours. Drain peaches, reserving syrup in 2 qt saucepan. Pack peaches into 4 hot pint jars. Heat syrup to boiling. Remove spice bag. Pour syrup over peaches, filling to within 1/4" of jar top. Wipe rim; adjust lids. Process in boiling water bath 20 minutes. Start to count processing time when water in canner returns to boiling. Remove jars. Makes 4 pints.
Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!