These peaches are delicious with any meal, and make a much appreciated holiday gift.

1	peck (12 pounds)	Peaches, with "pink cheeks"
7	lbs	Sugar
2	qts	Vinegar
4	sticks	Cinnamon and 2 tbsp whole cloves, tied in a cheesecloth bag
		Additional cloves

• Combine sugar, vinegar and spice bag, and bring to a boil. Be sure to use a large kettle, as this boils over quickly.
• Scald peaches in boiling water just long enough to loosen skins; dip in cold water and peel. Put 4 whole cloves into each peach, and drop a few at a time into boiling syrup. Cook until tender and translucent, then put into sterilized canning jars. When jars are all filled, add boiling syrup to cover, leaving 1/2 inch headroom. Wipe rims carefully, adjust lids, and finish in a boiling-water bath.

  Makes 4-6 quarts.

  Pints and quarts...5 minutes