pickled peaches (quick and canned)

Step 1

Wash 6 pint jars and 2-piece lids with hot soapy water and let dry. Drop 2 slices ginger in each jar and set aside.

Step 2

Tie up ginger, cinnamon pieces and star anise in a piece of cheesecloth and toss in a large saucepan. Add sugar, water and vinegar. Bring to a boil, stirring to help sugar dissolve, then simmer for 10 minutes.

Step 3

Meanwhile, bring a large pot of water to a boil and fill a medium-sized bowl with ice water for blanching. Drop peaches in the boiling water and cook for about a minute, or until the skins loosen, then shock in ice water.

Step 4

Fill a large bowl with lemon juice. Slip skin off of peaches, then slice into 1-inch thick wedges. Toss the slices in the lemon juice as you go to prevent browning.

Step 5

Use a slotted spoon to transfer sliced peaches to syrup; discard lemon juice. Bring to a boil then remove from heat. Ladle peaches and syrup into prepared jars, leaving 1/2-inch headspace; discard spice satchel. Use a clean, damp paper towel to clean the edges of the jars and close with two-piece lids. Process jars in a boiling water bath for 20 minutes.

Step 6

Store cooled jars in a cool, dark, dry place for at least 1 week (to let flavors meld) and up to 6 months.