2 1/2 tsp. grated orange rind
3 cinnamon sticks, halved lengthwise
6 lbs. peaches (about 24 med.)
Whole cloves
1 c. water
1 1/2 c. vinegar
3 c. sugar

Sterilize 6 pint or 3 quart jars.

Combine water with vinegar, sugar, orange rind and cinnamon; bring syrup to boil; stirring to dissolve sugar.

Peel peaches; stick 2 cloves in each. Drop one third of peaches into syrup.

Simmer 10 minutes, until just tender. Remove peaches; pack into 2 pint jars. Cook 2 more batches in same syrup; fill jars. Add 1 cinnamon stick from syrup to each jar. Fill each with hot syrup and seal. Yield: 6 pints.