Pickled Georgia Peaches

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 2 quarts sugar (8 cups)
• 1 quart vinegar (5% acidity)
• 1 pint water
• 8 cinnamon sticks (2-inch pieces)
• 2 tablespoons whole cloves
• 2 tablespoons whole allspice
• 8 lbs peaches

Recipe

• 1 combine sugar, vinegar, water and cinnamon sticks; add cloves and allspice that are tied in a clean, thin, cloth.
• 2 bring mixture to a boil and simmer, covered, about 30 minutes.
• 3 wash and peel peaches; the stems may be left on if desired.
• 4 if peaches are large, halve or quarter.
• 5 to prevent peeled peaches from darkening during preparation, immediately after peeling, put them into a cold solution containing ½ teaspoon ascorbic acid per 2 quarts water.
• 6 drain peaches just before using.
• 7 add drained peaches to the hot syrup, bring to a boil, lower heat and continue simmering for another 20 to 25 minutes.
• 8 pack hot peaches into hot pint jars; add one 2-inch piece cinnamon stick per jar.
• 9 cover peaches with boiling syrup, leaving ½-inch headspace and making sure peaches are covered by the syrup.
• 10 remove air bubbles and adjust headspace if necessary.
• 11 wipe rims of jars with a dampened clean paper towel; place lids and screw on bands fingertip-tight.
• 12 process in a boiling water bath 20 minutes at up to 1000 feet in elevation; 25 minutes up to 3000 feet in elevation; 30 minutes up to 6000 feet in elevation.
• 13 remove jars to a protected countertop to cool undisturbed for 24 hours.