6 lb. peeled peaches
3 lb. sugar
1 pt. vinegar
1 pt. water
1 tbsp. ginger
2 tbsp. whole cloves, crushed
4 sticks cinnamon or 4 oz.

Peel peaches. Drop in cold salt and vinegar water solution (2 tablespoons salt, 2 tablespoons vinegar and 1 gallon water) immediately to prevent discoloration. Mix vinegar, water and sugar; add spices (tied in a cheesecloth bag); bring to a boil. Drop peaches into boiling syrup and cook about 1 minute (until they are tender and can be pierced with a toothpick). Remove from heat. Pack into jars, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath for 20 minutes.