4 cups water
20 small peaches (about 6 lbs.)
1 qt. white vinegar
6 cups sugar
1 tbsp. whole cloves
4 (2 ½-in.) cinnamon sticks
Bring 4 cups water to a boil in a large Dutch oven. Remove from heat; add peaches and let stand 4 – 6 minutes. Drain peaches; cool and peel. Bring vinegar and sugar to a boil in the Dutch oven; reduce heat, and simmer 15 minutes. Place clove on a 6-in. square of cheesecloth; tie with string. Add spice bag and cinnamon to vinegar mixture. Add half of peaches, and cook 10 minutes. Remove peaches with a slotted spoon. Repeat procedure with remaining peaches. Bring syrup to a boil, and remove from heat. Add peaches; cover and let stand 8 hours. Remove peaches with a slotted spoon, and pack into hot jars. Remove and discard spice bag and cinnamon sticks. Bring syrup to a boil; pour over peaches, filling to ½-in. from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids; screw on bands. Process in a boiling-water bath for 20 minutes. Makes 6 quarts.
