8 lbs. peeled peaches (sm. to med. size)
6 3/4 c. sugar
4 sticks cinnamon (2" long)
2 tbsp. whole cloves, crushed
1 tbsp. ginger
1 qt. vinegar

Wash and peel peaches with a sharp knife, and drop into a cold solution of 1/2 teaspoon ascorbic acid and 2 quarts of water. Dissolve sugar in vinegar in sauce pot and put on range to heat.

Boil 5 minutes and skim. Add spices (tied loosely in cheese cloth). Drain peaches. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork, but not soft.

Remove from range and allow peaches to set in syrup overnight to plump. Bring to a boil and pack in hot jars, leaving 1/2" head space. Remove air bubbles. Wipe jar rims. Adjust lids. Process 20 minutes in boiling water bath.