Canning Spiced Peaches Food

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.

SPICED PEACHES

Steps:

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

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.

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.

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.