Several calls and emails came in last week. The gist was this: Cate, I have all of these peaches. Help!?!?!
My response: Love them now and love them in the middle of February.
Gingery Pickled Peaches
*8 c. peaches, peeled and pitted***
*2 c. honey
*1 1/4 c. white vinegar
*1 1/4 c. water
*2 cinnamon sticks, broken in half
*3 whole cloves
*3 one-quarter-inch slices of fresh ginger, peeled
In a saucepan, combine everything except for the peaches. Over medium high heat bring everything to a boil. Stirring frequently, let the mixture boil for about 10 minutes. Add the peaches, and cook another 3-5 minutes, until the peaches are somewhat tender but not falling apart.
Pack the fruit in sterilized jars, allowing 1/2 inch space at the top (no more and no less). Twist on the tops and bands and boil the jars for 10 minutes each. Using a can gripper (or tongs), take the jars out of the water and place them on a clean kitchen towel or a cooling rack. To have successfully canned them, their tops will become concave.
***To skin a peach, make a small “x” in the bottom of the fruit, and cook it in boiling water for 30 seconds to a minute, depending on the ripeness of the peach. Use tongs to pull it out of the boiling water and cool a moment on a clean kitchen towel. The skin should come off very easily.
