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Pickled Peaches or Pears

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  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 5 ingredients

  1. Cloves
  2. One quart vinegar
  3. Cinnamon
  4. Sugar
  5. Water
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Mrs.
  2. J.
  3. A.
  4. Kaerwer One quart vinegar;
  5. two quarts water (eight cups);
  6. four pounds sugar (nine cups);
  7. put stick cinnamon and five cents worth of cloves in bag and boil fifteen minutes.
  8. Peal fruit and pour hot syrup over fruit and let stand over night.
  9. Drain syrup off fruit and reboil syrup.
  10. Pour hot on fruit a second time.
  11. The third morning boil syrup again twenty minutes, and then boil fruit in syrup.
  12. Can and seal.

Plating

Cookware for this recipe

  • Saucepan
  • Colander