1 qt. vinegar
12 c. sugar
6 qt. peeled fruit (12 pounds)

Make a syrup of the vinegar and sugar and add a spice bag of 1 tablespoon ground cloves. Add 4-5 whole sticks of cinnamon to the syrup and drop a few of the fruit to the boiling syrup. Cook until fruit can be readily pierced with a fork. Combine cooled syrup and fruit and let stand in covered kettle overnight. Next day, insert whole cloves into each peach or pear and pack into sterilized jars to within 1/2 inch of the top, covering the fruit with the syrup. Put on cap, screwing band firmly tight. Process in water bath at simmering temperature for 20 minutes, making sure each can seals.