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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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