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Full Online Book HomeLearning KitchenPreserving - Pickled Peaches
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Preserving - Pickled Peaches Post by :stargazer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2462

Click below to download : Preserving - Pickled Peaches (Format : PDF)

Preserving - Pickled Peaches

10 Pounds peaches
5 Pounds white sugar or 4 1/2 pounds of brown sugar
5 Cups of best cider vinegar
6 Sticks of cinnamon
12 Whole cloves
1 Teaspoon allspice


Skin the peaches by scalding them for 40 seconds with boiling water. Drain and dash them into cold water. Cook the sugar, vinegar and spices for 10 minutes, or until the syrup is well seasoned.

Gently boil a few peaches at a time in the syrup until they can be pierced with a straw. Skim them out and continue until all the peaches are cooked.

Fill the jars with the peaches, pour the boiling syrup over them, filling the jars and seal. One stick of cinnamon may be put in each quart jar.
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Preserving - Fruit -  Pickled Watermelon Rind Preserving - Fruit - Pickled Watermelon Rind

Preserving - Fruit -  Pickled Watermelon Rind
1 large watermelon rind 1 quart water 1/4 cup kosher salt 1 quart cider vinegar 8 cups sugar 8 whole cinnamon sticks -- broken up 1 tablespoon whole cloves 1 tablespoon allspice berries Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and soak in salt water overnight. Drain and cover with fresh water. Cook until almost tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag. Add drained watermelon rind. Cook until clear. Pack
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Preserving - Fruit -  Pickled Peaches Preserving - Fruit - Pickled Peaches

Preserving - Fruit -  Pickled Peaches
1 can (1 lb. 13 oz.) peach halves 1 cup sugar 3/4 cup cider vinegar 1 Tbsp whole cloves 1 Tbsp whole allspice 2 cinnamon sticks Drain juice from peach halves into kettle. Tie spices in a cheesecloth bag. Add sugar, vinegar and spices. Boil for 10 minutes; add peaches and cook for 5 minutes, or until peaches are heated through. Remove spice bag. Pack peaches in hot sterilized jars. Fill jars with boiling hot syrup. Seal.
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