Inspired by a basket of $2.77 peaches at the Penetang IGA. Makes 2-3 pint jars.
1kg (~1 basket) peaches, peeled and roughly chopped
1 3/4 cups white sugar
1/2 cup white wine vinegar (min 6% acetic acid)
1/2 cup white vinegar (min 5% acetic acid)
1/2 cup water
1-2 cinnamon sticks, broken in half
1/2 tbsp whole cloves
1/4 tsp whole allspice
2-3 dried hot chiles (such as chile de arbol), broken in pieces (optional)
- Bring the sugar, vinegars and water to a boil over high heat in a large pot, stirring until sugar is dissolved. Tie the cinnamon, cloves, allspice in a cheesecloth bag and add to the mixture. Add the hot chiles (if using). Reduce heat, cover and boil gently for 15 minutes.
- Add the peaces to the syrup. Return to a boil and boil gently for 5 minutes. Discard the spice bag.
- Follow standard canning instructions for preparing 500mL mason jars (pint jars), rings and lids.
- Pack into hot clean mason jars to within 1/2 inch of rim (head space). Process in a boiling water canner for 20 minutes.
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