Tuesday, August 2, 2016
Granny's Pickled Peaches
16 Cups cleaned, peeled, halved peaches
6 c Sugar
4 c Vinegar
4 Cinnamon Sticks broken up
1 T Ground Fresh Ginger~ Course
2 T Cloves
Add sugar and vinegar to pot on low heat, put other ingredients into a cheesecloth and bundle...toss it into pot and bring up heat to med until you get a low boil on it. Let boil about 5 min.
Wash and peel about 24 peaches...give or take a few...you will know by syrup to peach ratio...rather to add a few more or not. Once peeled and halved or quartered, dip them in either lemon juice and water, or citric acid and water, so the flesh of the fruit doesn't brown. Add fruit to syrup and cook until fork tender...about 7 minutes...it's ok if you go a little under or over...you can always heat up when you use them or just have a little softer product when serving, either way.
Then follow your normal water bath method for canning.
These are delicious with BBQ of any kind, pork, or chicken, and can be used in chutneys, I even like them with a little vanilla bean ice cream, and I am not an ice cream person...they are just so cool and refreshing.....
Most importantly, they remind me of being in my Granny's kitchen as a little girl, helping her put up jars and jars of them, along with crabapple, grape, strawberry jellies, tomatoes, and a plethora of other fresh foods. Listening to the radio that always sat on her counter and working away, preparing food to nourish her family. Sweet memories for me!
I put up a bunch this weekend, as well as planting some lillies and adding a new birdhouse ...pictures may follow!