2 gal. unpeeled cut-up peaches
6 to 8 c. sugar
1 c. vinegar

Mix and cook above ingredients until thick. (It should not be too runny or juicy). Put in hot, pint jars while boiling hot and seal, or put in freezer containers and freeze. For pies, cut pastry in 5 inch circles or used canned biscuits. Fill one side of circle with peaches and dot with butter. Moisten edges of dough with water and fold over peaches. Seal edges with fork tines. Fry in ample cooking oil.