Georgia Spiced Peaches Recipes

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

Steps:

• 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.

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes.
• Remove jars from pot. Put them on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.