Recipe: Spiced Pears and Brandied Peaches (canning recipe)

SPICED PEARS AND BRANDIED PEACHES

If you are using Bartlett or similar soft pears, choose rather underripe fruit, and prepare them as for brandied peaches which I will post further on at the end if this recipe.*

If you are using kiefer, seckel or other hard pears prepare as follows:
Wash, peel, and core three pounds of pears cook them until they begin to soften in 1 1/2 cups boiling water.

FOR THE VINEGAR SYRUP:
Tie in a cloth bag:
2 tbsp whole cloves
2 tbsp whole ginger
Simmer for 5 minutes with:
2 cup sugar
1 cup white vinegar

Add the partially tenderized pears and the liquid in which they were cooking. Simmer with vinegar syrup for 3 minutes. Remove and discard spice bag.

Pack fruit into hot sterile jars and cover with the hot syrup. Seal jars and process in boiling bath 15 minutes, for quarts. Store in a cool dark place.

Makes about 3 pints

BRANDIED PEACHES
Select ripe firm peaches. Weigh them, rub away the fuzz with a course towel.

*Make a thick syrup of equal parts of sugar and water. Allow 1 cup Sugar and 1 cup water for each pound of fruit. Simmer the peaches in the syrup for 5 minutes. Drain peaches and reserve syrup.

Place peaches in hot sterile jars.

Pour over each jar:
2 to 4 teaspoons brandy

Pour the syrup over the fruit, filling the jars. Seal and process in water bath, 15 minutes for quarts. Store in a cool dark place 3 months before using.

Adapted from source: Lewis Allen