Peach Pickles
These mellow pickles are excellent flavour and colour compliments served with roasted and barbecued meats.
Makes about 5 x 500 ml jars.
Ingredients
16 cups (4000 ml) prepared peaches, about 25-30 peaches or 8 lb (3.6 kg)
4 tbsp (60 ml) FRUIT-FRESH® Fruit Protector
8 cups (4000 ml) water
10 inches (25 cm) cinnamon sticks
2 tbsp (25 ml) whole cloves
1 tbsp (15 ml) grated fresh gingerroot
6 cups (1500 ml) granulated sugar
4 cups (1000 ml) white vinegar
Directions
Day 1:
- Blanch, peel, pit and halve peaches. As you work, place peaches in a colour protection solution: 4 tbsp (60 ml) FRUIT-FRESH® in 8 cups (2000 ml) water. Drain and measure 16 cups (4000 ml) peach halves.
- Tie cinnamon sticks, cloves and gingerroot in a square of cheesecloth, creating a spice bag. Combine with sugar and vinegar in a large stainless steel saucepan. Cover and bring to a boil; reduce heat and boil pickling liquid gently 5 minutes.
- Add drained peach halves to the boiling pickling liquid and boil gently 5 to 8 minutes or until just tender. Remove from heat and allow peaches to stand in pickling liquid overnight.
Day 2:
- Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
- Bring peaches and pickling liquid to a boil; remove spice bag.
- Pack peaches into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover peaches to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely & firmly until resistance is met - fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining peaches and hot liquid.
- Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process - boil filled jars - 20 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
* Boiling Water Canner - Altitude Adjustments
At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.
| ALTITUDE | INCREASE Processing Time | |
|---|---|---|
| FEET | METERS | |
| 1,001 - 3,000 | 306 - 915 | 5 minutes |
| 3,001 - 6,000 | 916 - 1,830 | 10 minutes |
| 6,001 - 8,000 | 1,831 - 2,440 | 15 minutes |
| 8,001 - 10,000 | 2,441 - 3,050 | 20 minutes |
Canning and preserve recipes courtesy of Bernardin.
For more great canning recipes, visit
http://www.homecanning.com