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“A good side for roasted meats.”
5 pints

Ingredients Nutrition


  1. Place peaches that have been halved in 4 T.
  2. fruit fresh to 8 cups water-drain when ready.
  3. Tie cinnamon, cloves, and ginger root in a spice bag.
  4. Combine spice bag, sugar's and vinegar in a large stainless or enamel pot.
  5. Cover and bring to a boil, reduce heat and boil pickling liquid gently for 5 minutes.
  6. Add peach halves to the boiling pickling liquid and boil gently 8 minutes.
  7. Bring to a full boil, remove from heat and remove spice bag.
  8. Pack peaches into hot jars to within 3/4 inch from top of rim.
  9. Add boiling liquid to cover peaches leaving 1/2 inch head space.
  10. Remove air bubbles.
  11. Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.

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