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| Preserved Peaches |
Start with peaches at room temperature if possible to help things go quickly. Can these peaches whole so the stone remains - it provides rich flavor. Bring a large pot of water to a full rolling boil, then place peaches into the pot. After two minutes, take them out with a slotted spoon. The skin will peel off easily. Once they are peeled, drop them in cold water to keep their color. In a saucepan, combine the sugar, water, cinnamon sticks, allspice, and ginger. Bring to a boil and simmer until the sugar dissolves (about 15 minutes). Equipment:
To sterilize your equipment: Use rubber gloves to protect your hands from the heat - makes the job much easier. Fill a pan with hot water and put both parts of the screwcaps into it; simmer for at least 10 minutes. Wash the jars, fill a very large pot with hot water and immerse the jars in it. Bring to a boil, and simmer for at least ten minutes; keep in the water until ready to fill. |