6 lbs. peaches
2 oz. stick cinnamon (2 cans)
1 oz. whole cloves
5 lbs. sugar
1 pt. vinegar
1 c. water

Dip peaches in hot water and peal. Tie spices in a bag, if left whole, otherwise break up. Combine sugar, vinegar, water and spicees and boil together until clear about 15 minutes. Add peaches, only enough at one time to fill jar and cook until tender (20 minutes). Repeat until all are cooked. Lift out of kettle, pack into sterilized jars and cover to keep hot. Fill each jar to over flowing with hot syrup and seal. Makes 5 pints.