2 gal. peaches
6 c. sugar
1 c. vinegar
Pie pastry or canned biscuits
butter

Wash (do not peel) peaches. Cut into quarters. Pour sugar over peaches and allow to set overnight. Pour on vinegar. Cook until thick in a heavy container to prevent sticking. Seal in jars while hot or cool and freeze. To make pies: Make pie pastry and cut in 5 inch circle or use canned biscuits rolled out. Fill 1 side of circle with peaches and dot with butter. Moisten edges of dough with water and fold other half of dough over peaches. Seal edges with fork. Fry in hot oil or bake at 350 degrees until brown.