Large-Quantity Pickled Peaches

Preparation info
  • 11 to 12 pints

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 2 106-oz. cans peaches packed in light syrup or juice (halves or slices)
  • 2 large cinnamon sticks, broken


  1. Drain the juice from the peaches and cook at a slow boil, uncovered, for 20 minutes along with the cinnamon, cloves, vinegar, cardamom, and ginger.
  2. After 20 minutes, add the sugar and stir to dissolve. Add peaches and simmer for 10 minutes uncovered.
  3. Seal in sterile jars.