Recipe(tried): Dame Sybil's Pickled Peaches

Dame Sybil's Pickled Peaches
Source: House & Garden, August 1962
Approved by: Dr. George K. York, Professor Emeritus Food Technology, University of California, Davis
Yield: Makes 6 quarts

12 pounds medium-sized ripe peaches
Whole cloves
6 cups white vinegar
3 cups water
3 pounds dark brown sugar
6 sticks cinnamon

Blanch the peaches in boiling water and peel. Stick 3 cloves in each peach and place in 6 hot, hot, sterilized quart jars. Bring vinegar, water and sugar to a boil in large pot and boil for 5 minutes. Place 1 cinnamon stick in each jar. Pour in boiling syrup to within inch of rim. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight.

Process in a hot water bath at 180 degrees F for 20 minutes. Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.