SWEET PICKLED PEACHES FOR CANNING – ANTIQUE RECIPE 1914
Boil 2 lbs brown sugar 1 pt best cider vinegar and 1 oz stick cinnamon for 20 minutes.
Have ready 1/2 peck peaches, dip quickly in hot water and rub off fuzz with hands or clean towel , stick into each peach 2 whole cloves and drop them into the hot syrup to cook till tender
Do not crowd too many peaches in the hot syrup at one time.
When the peaches are tender. put them into glass jars and cover with the boiling hot syrup and seal at once.
(Now days to ensure a safe seal I would process them just like I do my regular peaches I can today,.. by putting in a canner and bringing to ten lbs of pressure then turn OFF the stove and let cool down naturally then take out of canner and sit on wood block)
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