Nana’s Southern Pickled Peaches

Inspect 5 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water.

At the same time, combine sugar, vinegar and water in a large pot, bring to a boil. Boil until syrupy, about 5 minutes.

While the sugar mixture is boiling, press 1 to 2 cloves into each peach.

Place peaches into the boiling syrup. Boil until peaches are tender, about 20 minutes.

Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert a cinnamon stick in each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes to seal, or consult times recommended by your local extension.

将罐子从汤锅中取出，彼此间隔几英寸，静置12至24小时。用手指按压每个盖子的中心，确保盖子不会上下移动。取下密封圈，存放在阴凉避光处。.