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Spiced Peaches

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Ingredients
  • 8 pounds peaches peeled (small to medium sized)
  • 4 sticks cinnamon
  • 2 Tbsp whole cloves, crushed
  • 1 Tbsp grated fresh ginger
  • 6 cups sugar
  • 1 quart vinegar
Instructions

Treat peaches to prevent darkening. Tie spices in spice bag. Combine sugar, vinegar, spice bag in large saucepot, boil 5 minutes. Drain peaches. Cook drained peaches in boiling syrup until they can be pierced with a fork but not soft. Remove from heat and allow peaches to sit in liquid overnight to plump. Next day bring to boil, remove spice bag. Pack peaches into hot jats, leave 1/4" headspace. Ladle hot liquid over peaches 1/4" headspace. Remove air bubbles, adjust caps. BWB 20 min. Yield 3 quarts.

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