3 qt. cold water
3/4 tsp. ascorbic acid
8 lb. peaches, peeled
6 3/4 c. sugar
1 qt. vinegar, 5% acidity
4 (3 inch) cinnamon sticks
2 tbsp. whole cloves
1 inch piece gingerroot, fresh

Use small to medium size firm ripe peaches. Combine water and ascorbic acid in a large container. Drop peaches into water mixture; set aside. Combine sugar and vinegar in a large Dutch oven; bring to a boil and cook 5 minutes. Tie remaining ingredients in a cheesecloth bag and add to syrup. Drain peaches, and add to syrup mixture. Cook, uncovered, about 3 minutes, just until peaches can be pierced with a fork. Remove from heat. Cover and let stand at room temperature 24 hours. Bring peaches to a boil; pack into hot sterilized pint jars, leaving 1/2 inch head-space. Remove air bubbles with a rubber spatula. Cover at once with metal lids and screw on bands. Process in boiling water bath 15 minutes. Yields 6 pints.