- 12 pounds medium-sized ripe peaches
- whole cloves
- 6 cups white vinegar
- 3 cups water
- 3 pounds dark brown sugar
- 6 sticks cinnamon
- Blanch the peaches in boiling water and peel. Stick 3 cloves in each peach and place in 6 hot, sterilized quart preserving jars . Bring vinegar, water and sugar to a boil in large pot and boil for 5 minutes. Place 1 cinnmamon stick in each jar, pour in boiling syrup to overflowing and seal the jars, not too tightly. Place them on a rack in a preserving kettle, pour in boiling water to cover jars, cover the pot and steam over medium heat for 1/2 hour. Remove jars, tighten covers and cool.