5 c. sugar
1 c. vinegar
12" stick cinnamon, broken
2 tsp. whole cloves
5 lbs. sm. peaches

For syrup, in a kettle combine sugar, vinegar, spices and 2 cups water. Bring to boiling, reduce heat. Peel peaches. If desired, halve and pit. To prevent darkening, add peaches to syrup as they are peeled; simmer about 5 minutes. Remove from heat.

Water Bath Canning: Spoon the peaches into hot, clean jars; leave a 1/2" headspace. Return syrup to boiling. Add the boiling syrup to cover, leave a 1/2" headspace. Wipe rime; adjust lids. Process in boiling water 20 minutes (start timing when water boils). Makes 5 or 6 pints.