3 quarts sugar
2 quarts vinegar, 5% acidity
7 pieces cinnamon stick - (ea 2" long)
2 tablespoons whole cloves
16 pounds small or medium peaches - (abt 11 qts)
1. Combine sugar, vinegar, stick cinnamon, and cloves. (Cloves may be put in a clean cloth, tied with a string, and removed after cooking, if not desired in packed product.) Bring to a boil and let simmer covered, about 30 minutes.
2. Wash peaches and remove skins; dip fruit in boiling water for 1 minute, then quickly in cold water for easy peeling. To prevent pared peaches from darkening during preparation, immediately put them into cold water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before using.
3. Add peaches to the boiling syrup, enough for 2 to 3 quarts at a time, and heat for about 5 minutes. Pack hot peaches into clean, hot jars. Continue heating in syrup and packing peaches into jars. Add 1 piece of stick cinnamon and 2 to 3 whole cloves (if desired) to each jar. Cover peaches with boiling syrup to 1/2-inch of top of jar. Adjust jar lids.
4. Process in boiling water for 20 minutes (start to count processing time after water in canner returns to boiling). Remove jars; set jars upright, several inches apart on a wire rack to cool.
5. This recipe yields 7 quarts.
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