Pickled Peaches or Pears

Author

“The Complete Book of Home Preserving” by Ann Seranne, Doubleday & Co., New York, 1995

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Recipe

Measurements	Ingredients
7 pounds	Firm-ripe Peaches or Pears
As Needed	Whole Cloves
4 cups	Cider Vinegar
6 cups	Sugar
1 tablespoon	Broken Stick Cinnamon
1 tablespoon	Whole Allspice

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Instructions

1. Peel the fruit. Stick 4 whole cloves into each piece of fruit.
2. In a large pot, combine the cider vinegar and sugar.
3. Tie the broken stick cinnamon and whole allspice in a spice bag and add it to the pot.
4. Bring the vinegar and sugar mixture to a boil.
5. Drop the fruit into the boiling syrup one piece at a time, ensuring the liquid continues to boil.
6. Cook for about 10 minutes, or until the fruit can be pierced easily with a fork.
7. Discard the spice bag.
8. Carefully pack the hot fruit into hot, sterilized jars.
9. Fill the jars to overflowing with the boiling syrup.
10. Seal the jars immediately.

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