Recipe - Nora Bass Pickled Peaches

6 cup Vinegar
9 cup Sugar
3 cup Water
3 teaspoon Celery seed
3 teaspoon Cloves
2 teaspoon Ginger
2 teaspoon Cinnamon
2 teaspoon Dry mustard
1 teaspoon Nutmeg
Peaches or pears

Combine all ingredients, except peaches, and heat to boiling. Peel fruit
and leave whole or cut as desired. Pour boiling mixture over fruit and let
stand overnight. Pack in sterile jars and seal while hot.

NOTE: Get a book on canning if unsure about sealing or processing.

MRS RON DEMMIN (KAREN)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.