|by Andrew Barr|
This expose of the wine industry aims to provide wine drinkers with a guideline to getting the best value for money.
1 - 10 of 113 for pickled peaches
Bring syrup to ... small quantity of peaches and cook until ... boiling syrup and seal. Tie spices in a cloth if you do not want loose spices in pickles.
Peel peaches and cover with ... boiler, a few at a time, and boil for 15 minutes. Put peaches in sterilized fruit jars and cover with juice mixture and seal.
Boil vinegar, sugar and spice for ... Place a few peaches at a time in syrup and cook until tender. Pack peaches in jars, then fill with juice and seal.
Bring vinegar and sugar to a good boil. Add peaches. Cook until tender. Put in sterilized jars, cover with syrup and seal. Makes 1 quart.
Tie spices up in bag. Boil vinegar, water, sugar and spices for 30 minutes, covered. Drop in peaches.
Pour boiling water over peaches; let stand ... space. Make certain peaches are covered with syrup. Adjust lids; process in boiling water bath for 30 minutes.
Put spices in ... boiling. When peeling peaches, immediately drop ... tender, 5 minutes. Remove peaches and pack into glass. Cover with hot liquid and seal.
Cook sugar, water, ... moderately thick. Add peaches, cook until toothpick tender. Add hot peaches in jar and pour syrup over until peaches are covered. Seal.
In a large ... spices and add peaches. Simmer until ... tablespoons vinegar to 1 gallon water. This prevents them from turning dark brown during preparation.
Wash and peel peaches with a sharp ... clove into each peach, drop into ... Process for 20 minutes in boiling water bath. Cool and store. Makes about 6 pints.
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