3 qt. sugar
2 qt. vinegar
7 (2 inch pieces) sticks cinnamon
2 tbsp. whole cloves
16 lb. peaches, small or medium size (about 11 qt.)

Combine sugar, vinegar, sticks of cinnamon and cloves. Cloves may be put in a thin cloth bag and removed after cooking, if not desired in packed product. Bring to a boil and let simmer covered, about 30 minutes.

Wash peaches and remove skins. Add peaches to the boiling syrup, enough for 2-3 quarts at a time, and heat for about 5 minutes. Pack hot peaches into hot jars. Add 1 piece of stick cinnamon and 2-3 whole cloves (if desired) to each jar. Cover with boiling syrup. Adjust jar lids. Process in boiling water bath for 5 minutes. Start to count processing time after water in canner returns to boiling.