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Spiced Peaches

Source: Preserving Fruits and Vegetables
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Makes 6 1-quart jars
With these peaches in your pantry, delicious desserts are on hand for any occasion.
RECIPE INGREDIENTS
24-26 large peaches, peeled
5 teaspoons cloves, approximately
1/4 cup plus 2 tablespoons lemon juice
1 quart commercial peach or apple juice
2 cups sugar
1 cup light brown sugar
1 stick cinnamon
Spiced Peaches Recipe at Cooking.com
DIRECTIONS
Stick several cloves into each peach. In a bowl, submerge the prepared fruit in enough water to cover. Add 2 tablespoons of the lemon juice to prevent discoloration.


In a saucepan combine the juice, sugars, remaining lemon juice, and cinnamon. Bring to a boil, stirring constantly until the sugar is dissolved. Add the peaches to the hot liquid using tongs, and heat for about 5 minutes or until the peaches are softened. Remove from heat and allow to rest overnight.


The next day, discard the cinnamon and reheat the peaches in the syrup. Pack the peaches into hot, clean jars. Ladle the hot syrup over the peaches leaving 1/4 inch headspace. Release the air bubbles in the jars. Clean the jar rims and seal.


Place the jars in a gently boiling (about 210 degrees F.) hot-water canner and process for 25 minutes. At high altitudes, increase the time as instructed by manufacturer.


CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.


Completed vegetables and fruits must always be stored in a dry, dark, cool area. Lids corrode in damp atmospheres; loss of food color occurs from too strong light; and jars break if frozen. Always label jars with the contents and the date.


Serving size = 1/2 cup


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 1-quart jars
Calories: 88
Sodium: 2mg
Fiber: 2g
Carbohydrates, Total: 23g
Protein: 1g
% Cal. from Fat: 0%
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