Pickled Georgia Peaches

Name: Pickled Georgia Peaches
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 7-8 pints
Ingredients: 2 quarts sugar (8 cups); 1 quart white vinegar (5% acidity); 1 pint water; 8 cinnamon sticks (2-inch pieces); 2 tablespoons whole cloves; 2 tablespoons whole allspice; 8 lbs peaches

Submitted by Molly53

"An old-timey favorite, courtesy of Sweet Georgia Peaches and the NCHFP."

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Ready In:: 1hr
Ingredients:: 7
Yields:: 7-8 pints

ingredients

2 quarts sugar (8 cups)
1 quart white vinegar (5% acidity)
1 pint water
8 cinnamon sticks (2-inch pieces)
2 tablespoons whole cloves
2 tablespoons whole allspice
8 lbs peaches

directions

Combine sugar, vinegar, water and cinnamon sticks; add cloves and allspice that are tied in a clean, thin, white cloth.
Bring mixture to a boil and simmer, covered, about 30 minutes.
Wash and peel peaches; the stems may be left on if desired.
If peaches are large, halve or quarter.
To prevent peeled peaches from darkening during preparation, immediately after peeling, put them into a cold solution containing ½ teaspoon ascorbic acid per 2 quarts water.
Drain peaches just before using.
Add drained peaches to the hot syrup, bring to a boil, lower heat and continue simmering for another 20 to 25 minutes.
Pack hot peaches into hot pint jars; add one 2-inch piece cinnamon stick per jar.
Cover peaches with boiling syrup, leaving ½-inch headspace and making sure peaches are covered by the syrup.
Remove air bubbles and adjust headspace if necessary.
Wipe rims of jars with a dampened clean paper towel; place lids and screw on bands fingertip-tight.
Process in a boiling water bath 20 minutes at up to 1000 feet in elevation; 25 minutes up to 3000 feet in elevation; 30 minutes up to 6000 feet in elevation.
Remove jars to a protected countertop to cool undisturbed for 24 hours.