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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

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| 1. Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick. | 2. Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork. | 3. Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover. | 4. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peach	19	pounds	firm ripe	3361.1235	822.1825	78.4262	21.5457
white sugar	7	pounds		12287.8319	3174.5153	0.0	0.0
white vinegar	2	cups	distilled	85.68	0.1904	0.0	0.0
water	1	quart		-	-	-	-
clove	24			138.096	33.0271	3.0089	6.5520000000000005
cinnamon	3	tablespoons	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.