- 1/4 cup granulated sugar
- 1/2 cup white vinegar
- 1-1/2 tsp. pickling or canning salt
- 4 cloves, whole
- 2 allspice, whole
- 1 tsp. chile powder
- 2 tsp. lemon juice
- 4 cups peaches, peeled, quartered and treated for browning by sprinkling 1 teaspoon citric acid over peach slices
Makes 4 8-oz. jars
Before beginning, prepare canner, jar and lids. Wash them well and inspect them for dings, or chips and do not use if damaged. Use a large stockpot fitted with a rack or strainer insert and lid to process jars; place jars in pot and fill jars and pot with water. Cover and bring to a boil. Reduce heat to a simmer and hold. Keep jars hot like this until you’re ready to can. In a separate saucepan, bring water to a simmer and submerge jar lids. Cover with lid and hold them at a simmer as well, until you’re ready to can. Do not heat the sealing rings, they’ll need to be cool enough to handle when screwing on lids.
Combine sugar, vinegar and salt in a non-reactive stainless steel or ceramic pan. Bring to a boil over medium high heat, stirring constantly.
Add peach quarters and return to the boil. Reduce heat and simmer for 3-5 minutes, or until heated through. Remove from heat.
Working with only one jar at a time, remove jar from water with tongs; use rubber gloves for extra safety. Put each jar down on a flat, clan towel for filling.
Place 1 clove of garlic in bottom of the hot jar. Carefully spoon peach halves into hot jars, making sure to leave within 1/2 inch of top of jar. Ladle hot syrup into jar to cover peaches, leave 1/2 inch head space, remove air bubbles by passing a spatula around the outside of jar 2 or 3 times. Wipe the rim to remove any debris. Remove lids from simmering water with a non-metallic utensil. Place lid on the mouth of the jar carefully, centering sealing compound of lid directly on the rim of jars. Screw band down until resistance is met, then increase to “fingertip tight”, which means as well as you can tighten it without using excessive force or tools. Over-tightening can inhibit “venting” of the jar, which aids in creating a vacuum seal.
Place jars in canner, ensuring they’re covered completely with water. Bring to a boil, cover and process for 20 minutes. Remove from heat source and uncover. Let jars rest in water off heat for 5 minutes, and then remove jars carefully with tongs. Do not tip or turn jars over, as this can break the seal.
Drape a tea towel over jars to prevent drafts. Let the jars cool in a draft-free area for 24 hours, undisturbed.
Test for vacuum seal by removing the screw band and pressing down on center of the lid. It should be concave and not move when pressed. Grasp the edge of the lid and try to lift the jar by this alone; if you are able to do this, the seal is complete. If not, you can reprocess immediately, or refrigerate and eat within 3 weeks.
Recipe Adapted from the Ball Complete Book of Home Preserving, Edited by Judi Kingry and Lauren Devine; 2006, Robert Rose Inc.