Nana's Southern Pickled Peaches

Recipe View Prepare your canning equipment: Inspect five quart-sized jars for any cracks or rust. Discard any defective ones. Immerse the jars in simmering water to sterilize them. Wash new, unused lids and rings in warm, soapy water. (Prep time: 15 minutes)

Recipe View Create the flavorful syrup: In a large, non-reactive pot, combine the sugar, vinegar, and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer until the syrup thickens slightly, about 5 minutes. (Cook time: 5 minutes)

Recipe View Infuse the peaches: Press one or two cloves into each blanched and peeled peach. Gently place the peaches into the simmering syrup. Poach until the peaches are tender but still hold their shape, about 20 minutes. (Cook time: 20 minutes)

Recipe View Jar the peaches: Using a slotted spoon, carefully transfer the peaches to the hot, sterilized jars, leaving about 1/2 inch of headspace at the top. Ladle the hot syrup over the peaches, ensuring they are fully submerged. Insert one cinnamon stick into each jar. Wipe the rims of the jars with a clean, damp cloth to remove any drips. Seal the jars with the prepared lids and rings, tightening them fingertip-tight. (Prep time: 15 minutes)

Recipe View Process for shelf stability: Place a rack in the bottom of a large stockpot. Fill the pot halfway with water and bring to a boil. Carefully lower the jars into the boiling water using a jar lifter, ensuring they are spaced at least 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes to ensure a proper seal. Adjust processing time based on your altitude, consulting your local extension office for recommended times. (Cook time: 20 minutes)

Recipe View Cool and check the seal: Remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface, several inches apart. Allow the jars to cool undisturbed for 12 to 24 hours. As the jars cool, you should hear a 'pop' sound, indicating a successful seal. After they have cooled completely, check the seal by pressing gently on the center of each lid. If the lid doesn't flex or move up and down, the jar is properly sealed. Remove the rings for storage and store the pickled peaches in a cool, dark place for at least 2 weeks before enjoying to allow the flavors to meld. (Cooling time: 12-24 hours)