Peach Pickles
By: Anonymous
Published: Monday, November 30, 2009 - 1:42pm

Preparation

1 While June Kent's copy of the "Ball Blue Book" has been "loved to death" - missing cover, missing pages - after rereading its 1950s-vintage recipe for peach pickles, she decided to buy a more up-to-date version for me to copy. However, she added notes from personal experience. 2 "First of all," she pointed out, "you don't want three big old quarts of peach pickles. You want pints; one or two to open at Thanksgiving dinner and the rest to give as gifts for Christmas. Then there's the spices called for in this new version - 4 sticks of cinnamon! Why, there were no cinnamon sticks at our local grocer in the 1930s, '40s, or '50s! Then they've called for 2 tablespoons whole cloves, crushed - no, no, no, that's too much. 3 You'll be just fine with 1 tablespoon uncrushed. And fresh ginger? That's a very new addition, but, they left out the allspice berries. We always included 1 teaspoon whole dried allspice berries in the spice bag with the whole dried cloves. Other than those differences, the recipe will work OK." 4 8 pounds peaches, peeled, but do not pit (small to medium; see note) 5 4 sticks cinnamon2 tablespoons whole cloves, crushed1 tablespoon grated fresh ginger6 cups granulated sugar1 quart vinegar 6 As the peaches are peeled treat to prevent darkening (see note). 7 Tie cinnamon, cloves and ginger in a small square of cheesecloth. Put sugar, vinegar and spice bag in a large non-aluminum 4- to 6-quart pot; bring to a boil and boil pickling liquid 5 minutes. 8 Meanwhile, drain peaches. 9 Cook drained peaches in the pickling liquid until they can be pierced with a fork, but are not soft, about 5 to 10 minutes. Remove pot from heat and allow peaches to set in pickling liquid overnight to plump. Cover and leave at room temperature. 10 The next day wash 6 pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. 11 Bring peaches and syrup to a boil. Remove spice bag. 12 Pack peaches into one hot jar at a time, leaving 1/4 inch head space. Ladle hot pickling syrup over peaches leaving 1/4 inch head space. Remove air bubbles by running a plastic knife or spatula around the inside of the jar. Wipe jar rim with a damp, clean cloth. Attach lid. Fill and close remaining jars. Process 15 minutes in a boiling-water canner. 13 Allow 4 to 5 weeks for peaches to cure and develop flavor. 14 Note: To peel peaches, submerge them in boiling water for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off. 15 Note: To prevent darkening, place the peaches directly into a solution of 2 tablespoons each salt and vinegar per 1 gallon of water. Or, you can use a commercial anti-oxident such as Fruit Fresh to prevent discoloration using directions on package. and Dehydration"