Pickled Peaches
These are cooked and then let stand for 12 to 18 hours and then canned.
Makes 2 quarts

6 lbs firm-ripe peaches, peeled,pitted and halved
6 3/4 cups sugar
3 1/2 cups white vinegar (labeled 5% acidity)
4 (2 1/2 inch) cinnamon sticks
1 tablespoon whole cloves
1 tablespoon ground ginger

Combine sugar and vinegar in a 6 to 8 quart saucepan.
Bring to a boil, stirring to dissolve sugar.
Boil for 5 minutes.
Tie spices in spice bag or cheesecloth.
Add spice bag and peaches to syrup.
Simmer for about 5 to 10 minutes or until peaches are cooked but not too
soft, stirring peaches gently to cook all sides.
Cover and let stand in a cool place for 12 to 18 hours, stirring peaches 2
or 3 times.
Bring peaches to a boil.
Remove them from heat and remove spices.
Skim off foam, if necessary.
Immediately fill hot pint or quart jars with mixture, leaving 1/2 inch
Carefully run a nonmetalic utensil down inside of jars to remove trapped air
Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in boiling Water Canner for 25 minutes for quarts or 20 minutes for
Yield: appproximately 2 quarts or 4 to 5 pints.