Old Southern favorite. My grandmother & mother made these every peach season. Christmas day we always had some pickled peaches!
4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks
Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Yield 4 qts.
Recipe from Bluerowze
CURRIED NECTARINE CHUTNEY
Jalapeno peppers and cilantro jazz up this flavorful curried nectarine chutney. Serve this tasty chutney with pork or chicken, or spread about 1/3 cup over an 8-ounce brick of cream cheese to serve as an appetizer cracker spread.
2/3 cup white vinegar
4 cups peeled, pitted, and chopped nectarines (I used Mangos)
3/4 cup finely chopped red onion
1 medium jalapeno pepper, finely minced
1 small clove garlic, finely minced
2 teaspoons finely minced fresh ginger
2 teaspoons curry powder
1/8 teaspoon ground cumin
1/8 teaspoon crushed red pepper
1/2 teaspoon kosher salt or pickling salt
3/4 cup packed light brown sugar
1/2 cup golden raisins
juice of 1 lime
1 tablespoon finely chopped fresh cilantro
Pour vinegar into a large stainless steel saucepan or enamel-lined pan. Chop nectarines and add to the vinegar, along with chopped red onion, jalapeno pepper, garlic, ginger, curry powder, cumin, cinnamon, red pepper, salt, and brown sugar. Bring the mixture to a boil over medium high heat, then reduce heat to medium-low and simmer, stirring frequently, for about 30 minutes. Add the raisins and continue cooking, stirring frequently, for 15 to 30 minutes longer, or until very thick.
Meanwhile, prepare the work area, canner, jars, and lids.
Add the lime juice and cilantro to the chutney mixture and continue simmering for 2 minutes.
Fill the hot jars and remove the air bubbles as needed, leaving 1/2-inch headspace. Wipe rims of jars and fit with lids and bands. Process in the boiling water bath for 10 minutes. Turn off heat, remove cover and let the jars stand in the hot water for 5 minutes. Remove to a rack to cool for 24 hours. Check for seals and refrigerate any jars which did not seal properly. Store sealed jars in a cool dark place.
Makes enough to fill 3 half-pint jars.
Recipe by Diana Rattray
BREAD & BUTTER PEPPERS
If your pepper plants are as prolific as mine, this recipe will come in handy. The crunchy mix of sliced peppers gives a kick to salads, side dishes and sandwich toppings.
2-1/2 cups seeded sliced banana peppers (about 7 peppers)
1 medium green pepper, julienne or 1 medium green tomato, halved and sliced
1 jalapeno pepper, seeded and sliced
1 small onion, sliced
1/4 cup canning salt
12 to 15 ice cubes
2 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1/2 teaspoon celery seed
In a large bowl, combine the peppers, onion and salt; top with ice. Let stand for 2 hours. Rinse and drain well.
In a large saucepan, combine the sugar, vinegar, mustard seed and celery seed. Bring to a boil; cook and stir just until sugar is dissolved. Pour over pepper mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months. Yield: 1 quart.
Recipe from Starr Milam
PREPARING JARS FOR CANNING AND BOILING WATER PROCESSING
Here are some basic instructions for preparing and filling jars, handling lids, and processing filled jars in a boiling water bath canner.
Wash the jars, lids, and bands in hot, soapy water; rinse and drain. Fill the canner with water and place the jars in the rack. Cover and bring to a simmer over medium heat. Reduce heat and keep jars hot until you're ready to fill them.
Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you're ready to use them.
Put the screw bands near your work area. There's no need to heat the bands.
Prepare your recipe for jam, jelly, pickles, relish, etc.. Have a trivet or rack ready in your work area for the hot pot.
Working with one jar at a time, use canning jar tongs to remove jars from the hot water to your work area. Fill jars with a ladle, leaving the appropriate amount of headspace (see your recipe).
Note: A canning funnel is a great tool for this step.
Slide a small nonmetallic spatula or plastic knife around the hot mixture to remove any air bubbles. Using a damp clean cloth, or paper towel, clean jar rims and threads.
Center lids on jars so the sealing compound is in contact with the rims. Screw bands down just to fingertip-tightness. Do not over-tighten.
Note: A magnetic lid lifter makes it easier to remove lids, one at a time, from the hot water.
Processing Filled Jars
Return filled jars to the rack in the hot water in the canner. Lower the rack and adjust the water level so there is at least 1-inch above the tops of the jars.
Cover the canner and bring to a full boil. Once the water is at a full boil, begin timing the processing time required by your recipe.
Turn off heat, remove cover, and let jars stand in the water for 5 minutes. Using the canning jar tongs, remove the jars to a rack or heavy towel to cool. Do not tilt, turn, or dry, and do not disturb the lids or tighten bands.
After 24 hours, check for seals and remove bands.
Refrigerate any unsealed jars and use within a few days, or reprocess, heating the liquid again (according to recipe instructions) and canning in sterilized jars with new lids.
Label properly sealed jars, wipe the jars and threads clean, and store in a cool, dark place. If desired, the bands can be washed and saved for another canning project or you can screw them (loosely) back on the jars.
By Diana Rattray,About.com Guide