Grandma Anns Spiced Peaches Recipes

HOME CANNED SPICED PEACHES (MY GRANDMA'S RECIPE)

Steps:

• Prepare your water bath canner and clean jars. Start the canner coming to a boil. If it is ready before the fruit you can turn it off. It will come back to a boil very quickly when you are ready.
• Put spices into the jars. 1/2 teaspoon of whole allspice, 1/2 teaspoon of cloves, 2 whole cinnamon sticks per jar.
• Prepare desired sugar syrup by heating water and sugar in a sauce pan until sugar is dissolved. Set it aside. (See notes at bottom of post for different types of syrups.)
• Blanch peaches by dipping in boiling water for 30-60 seconds. Use a large slotted spoon and do 5 peaches at a time. Immediately remove peaches to a sink or bowl with ice water to stop the cooking.
• Slice each peach in half along the natural line of the peach. The skin will slip off easily after it is cut. Remove skin, pit, and any little fragments of pit left in the peach.
• Fill one jar at a time. Each peach half is supposed to be packed pit side down. As you fill a jar, cover the peaches with hot syrup leaving 1/2" head space.
• Load 7 quarts into a boiling water bath canner. Make sure the jars are covered by at least 2" of water.
• Bring the water back to a boil. Process for 30 minutes. If you live above 1,000 feet you need to add more time to adjust for altitude. At 1,001 - 3,000 feet add 5 minutes. At 3,001 - 6,000 feet add 10 minutes. At 6,001 - 8,000 feet add 15 minutes. At 8,001 - 10,000 feet add 20 minutes
• Remove jars of peaches and place on a towel to cool. Allow them to come to room temperature. The lids will seal at this time. Any lids that do not seal need to be processed again or refrigerated and eaten within a week. Sealed jars can be labeled and stored on a shelf out of direct light for up to two years.

SPICED PEACHES

Steps:

• Drain peaches, reserve syrup.
• Combine syrup, cloves, cinnamon stick, sugar and vinegar in a medium saucepan.
• Bring to a boil; cover and simmer 5 minutes.
• Remove from heat, add peach halves and cool completely.
• Refridgerate in airtight container overnight.
• Note: Flavor becomes stronger when stored several days.

SPICED PEACHES

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

SPICED PEACHES

Steps:

• Mix sugar, vinegar, and water in a 5 quart pan.
• Tie the allspice and the cloves in cheesecloth. Put this and the cinnamon into the mixture.
• Cover and boil for 5 minutes.
• Peel the peaches and drop into boiling syrup, a few at a time.
• Simmer until tender; about 5 minutes.
• Pack the peaches into sterile jars, cover with the syrup and seal process in water bath for 10 minutes.

GRANDMA'S SPICED PEACH PRESERVES

Steps:

• Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
• Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

GRANDMA MARY'S KAHLUA SPICED PEACHES

Steps:

• Drain peaches, set aside.
• Drain 1 1/2 cups of syrup from the peaches into a saucepan.
• Add Kahlua, sugar, vinegar, peels and cinnamon. Bring to a boil. Reduce heat to medium and simmer 5 minutes.
• Pour over drained peaches, cool and refrigerate.

HOLIDAY SPICED PEACHES

Steps:

• Drain peaches and set aside.
• Combine all remaining ingredients in a medium saucepan and bring to a boil. Simmer about 5 minutes.
• Add peaches and simmer about 5 more minutes, stirring frequently.
• Drain peaches and cool in refrigerator until time to serve.

SPICED PEACHES, GRANDMA'S SPECIAL RECIPE

Steps:

• 1. Drain peaches and save syrup, bring to boil. Add remaining ingredients, except peaches. Simmer 10 minutes or longer. Pour over peaches, cool and refrigerate. Serves 8-10. Remove cloves before serving but you can leave the cinnamon in for a nice look.