Spiced 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. 2Blanch the peaches in boiling water for 30 to 60 seconds, then plunge into ice water and slip off the skins, halve, and remove the pits.
3. 3In a large stainless steel pot, combine the sugar, vinegar, water, cinnamon sticks, cloves, and allspice, and bring to a full rolling boil, stirring to dissolve the sugar, then add the peach halves and simmer for 5 minutes until heated through.
4. 4Pack the hot peach halves cut side down into the hot jars, tucking in a bit of cinnamon stick per jar.
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 20 minutes (25 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 1 to 2 weeks; refrigerate after opening.
11. 11Do not reduce the vinegar in the syrup, as it is what safely acidifies the peaches for boiling-water canning.