This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
Category: not set
Cuisine: not set
3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy
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