Southern-Style Whole Clove-Studded Pickled Peaches

Ingredients

Instructions

1. 1Wash five pint jars in hot soapy water or the dishwasher and keep them hot; simmer new lids per the manufacturer's instructions.
2. 2Peel the whole peaches with a sharp paring knife (do not blanch, since they stay whole), and stud each peach with 2 to 3 whole cloves.
3. 3In a large stainless steel pot, combine the sugar, vinegar, water, cinnamon sticks, and allspice, and bring to a full rolling boil, then add the whole clove-studded peaches and simmer gently for 8 to 10 minutes until just tender but still holding their shape.
4. 4Pack the hot whole peaches carefully into the hot jars, fitting 4 to 5 per pint depending on size, and tucking in a piece of cinnamon stick.
5. 5Ladle the boiling spiced syrup over the peaches, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, top off with syrup to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 25 minutes (30 minutes for quarts) in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner for 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check that each lid is sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor improves after resting 2 weeks; refrigerate after opening.
11. 11Do not reduce the vinegar in the syrup, as whole fruit needs the full stated acidity to be safely canned.