| Take a big pot and
fill it with water to cover the glass jars you will be
sterilizing-- one quart jar per 3 pounds of peaches.. Bring
the water to a boil with the jars in it. Leave in their water
bath until needed.
Boil water in a small deep pot.
Prick the peaches just slightly in 4 or 5 places. Then, using
a fork with a wooden handle, dip each peach in the water for
about 10 seconds. Then run under cold water and skin them. (You
may need to leave in hot water a few more seconds.
Experiment.)
Leave peaches whole, or cut
them in half, and pack them into the jars. (Note: You may
need only 2 jars.)
|
Now take 3 cups
cider vinegar and 3 cups sugar and bring it to a boil. Add to
this the whol cloves, allspice and mace.
Boil the sugar/vinegar syrup with the spices for 5 minutes.
Pour over the peaches in the jar and screw down the lid.
Refrigerate. Now, see if you can resist these for several
weeks, because they improve with age. They will keep for
months if the lid is on tightly.
If you like your peaches
softer, cook them in the syrup with the spices for 5 minutes
before putting them in the jar.
|
