Pickled Peaches
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6.5 cups
Water (cold)2.5 cups
Sugar1.25 cups
Distilled White Vinegar4 tsps
Pickling Spice1 tsp
Kosher SaltDirections:
1
Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds
2
Prepare peaches: Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water)
3
Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle
4
Peel peaches, then halve lengthwise and pit
5
Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander
6
Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours
7
Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water)
8
Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds
9
Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle
10
Peel peaches, then halve lengthwise and pit
11
Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander
12
Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours
13
Sterilize jars and lids: Wash jars, lids, and screw bands in hot soapy water, then rinse well
14
Dry screw bands
15
Put jars on rack in canner and add enough water to cover jars by 2 inches
16
Bring to a boil, covered, then boil 10 minutes
17
Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil)
18
Keep jars and lids submerged in hot water, covered, until ready to use
19
Wash jars, lids, and screw bands in hot soapy water, then rinse well
20
Dry screw bands
21
Put jars on rack in canner and add enough water to cover jars by 2 inches
22
Bring to a boil, covered, then boil 10 minutes
23
Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil)
24
Keep jars and lids submerged in hot water, covered, until ready to use
25
Cook and can peaches: Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam
26
Reduce heat and simmer until peaches are barely tender, about 3 minutes
27
Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon
28
Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top
29
Run a thin knife between peaches and sides of jars to eliminate air bubbles
30
Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam
31
Reduce heat and simmer until peaches are barely tender, about 3 minutes
32
Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon
33
Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top
34
Run a thin knife between peaches and sides of jars to eliminate air bubbles
35
Seal and process jars: Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands
36
Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches
37
Bring to a boil, covered
38
Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool
39
Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave)
40
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips
41
If you can't, the lid has a good seal
42
Store in a cool dry place up to 6 months
43
Promptly put any jars that haven't sealed in the refrigerator and use them first
44
Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands
45
Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches
46
Bring to a boil, covered
47
Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool
48
Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave)
49
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips
50
If you can't, the lid has a good seal
51
Store in a cool dry place up to 6 months
52
Promptly put any jars that haven't sealed in the refrigerator and use them first