6 cups sugar
4 teaspoons vinegar
1 1/4 cups water
5 pounds peaches, whole small clings
2 sticks cinnamon “4 inch”
1/2 teaspoon whole cloves
Directions: Pour boiling water over peaches. Let stand until skins slip then dip in cold water. Peel. Combine sugar, vinegar. Add cinnamon and cloves. Bring to a boil; add peaches; cover, and boil until tender, about 10 minutes. Let stand overnight. Drain, saving liquid. Pack peaches in hot jars, bring syrup to a boil and pour over peaches. Be sure to cover peaches and leave 1/2 inch head space. Adjust lids and process in boiling water bath 212 degrees for 30 minutes. Remover jars from canner and complete seals unless closures are self-sealing type. Makes 5-6 pints.