Directionis:
Wash and peel peaches. leave peaches whole. Treat to prevent darkening.
combine 3 cups sugar, salt and water in a large saucepot; bring
to a boil. Drain peaches. Gently boil peaches in syrup one layer
at a time 6 minutes or until hot throughout. Peaches will darken
if undercooked, but do not cook unti soft. Place peaches in a deep
bowl. Boil syrup 5 minutes; pour over peaches. Cover and let stand
12 to 18 hours in a cool place.
Remove peaches from syrup. Add remaining 3 cups sugar to syrup.
Boil syrup 5 minutes; pour over peaches. cover and let stand 12
to 18 hours in a cool place. Remove peaches from syrup. Boil syrup.
Pack peaches into hot jars, leaving 1/2 inch headspace. Add 3 to
4 tablespoons of peach brandy to each jar. Ladle hot syrup over
peaches, leaving 1/4 inch headspace. Remove air bubbles. Adjust
two-piece caps.. Process 10 minutes in a boiling-water canner. Peaches
should be ready to use in approximaely one month. Yields; about
3 pints.
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