Spiced Peaches Grandmas Special Recipes

OLD FASHIONED SPICED PEACHES

Steps:

• Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
• Meanwhile peel and slice your peaches.
• Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
• Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart

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.

GEORGIA SPICED PEACHES

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

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.

SPICED PEACHES

Steps:

• Empty the cans of peaches with their syrup into a saucepan. Add the vinegar, cinnamon, sliced ginger, chilli flakes, salt, peppercorns and cloves. Bring the pan to the boil, and let the contents bubble for a minute or so, then turn off the heat and leave in the pan to keep warm. Serve the peaches with a hot ham, letting people take a peach half each and some of the spiced juice. (Any leftover spiced peaches can, and should, be stored in a jar and then eaten cold with cold ham.)

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).

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.

CANNING SPICED PEACHES

Steps:

• Place peaches in a large bowl with the water and Ball fruit-fresh and allow to sit for 15 minutes.
• Drain the liquid off the peaches.
• Place the cinnamon stick and cloves in a spice diffuser or in cheese cloth, secured with string.
• Place all ingredients in a large pan over medium heat and bring to a low simmer for 45 minutes.
• Fill another large pot with water and bring to a boil. Set aside.
• Prepare jars, lids and bands by washing in warm soapy water.
• Place jars and lids in the hot water to warm. Remove and fill jars with the peaches leaving 1 inch head space. Remove air bubbles with a non-metallic spoon or measuring stick.
• Wipe rims of jars with a clean cloth dampened with white vinegar.
• Place the warm lids on the jars and screw on the bands finger tight.
• Electric Pressure Cooker Method:
• Place the jars in pressure cooker pot and pour enough hot water in to reach 1/4 of the way up the jars.
• Place the lid on and turn the steam release valve to locked position.
• Press the canning/preserving button and adjust the timer to 15 minutes.
• After the timer counts to zero, carefully release the steam and remove the lid.
• Allow the jars to sit for 5 minutes before removing.
• Place the jars on a clean towel in a draft free area and leave for 12 hours.
• Test the lids to make sure the seal has formed. You can remove the bands at this point and store the jars in a cool dark cupboard.
• Water Bath Method:
• Place the jars into a large pot filled with 2 inches of boiling water. Pour more hot water in the pot to cover the jars by one inch.
• Bring the water to a boil and cover with lid. Adjust the heat to keep the water at a gentle boil and process for 15 minutes.
• Turn the heat off and uncover the pot. Allow the jars to sit for 5 minutes before removing.
• Place the jars on a clean towel in a cool, draft free place for twelve hours.
• Test to see if seal has properly formed and place in cool dark cupboard for storage. You can remove the bands at this point and store the jars in a cool dark cupboard.