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Pickled Mysore Peaches

Equipment

  • Medium saucepan
  • Pint size canning jars and lids
  • Water Bath canning pot and lid

Ingredients

  • 8 whole Mysore peaches, washed, halved & pitted
  • 2 cups Distilled white vinegar (5%)
  • 2 cups Water
  • 4 Tablespoons Canning salt
  • ½ cup Sugar

Instructions

Preparing the Peaches for Canning – RAW PACK

  • Wash the peaches, cut into halves and remove the pit.
  • Make brine – mix vinegar, water, sugar and salt; bring to boil.
  • Place raw peaches tightly into the hot jars.
  • ~ Always sterilize canning jars and lids just before using ~
  • Fill the jars with the brine mixture, take care to remove air bubbles; leave ½ inch headspace.
  • Wipe jar rims and threads.
  • Adjust lids, tighten the rings and begin canning.

CANNING TIME

  • Water Bath Canning: (pint jars) 20 minutes

Notes

*Note on high altitude canning:
If you live at altitudes of 1,000 feet or more, water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore select the proper processing time or canner pressure for the altitude where you live.