From the Kitchen of: Sammie
Source: Southern Living Magazine July '99 (Mrs. Curtis Lowery, Greenville, AL)
4
C
Water
19 to 20
sm
Peaches (6 pounds)
1
qt
White vinegar (5% acidity)
6
C
Sugar
1
tbsp
Whole cloves
4 (2 1/2 inch)
Cinnamon sticks
Bring 4 cups water to a boil in a Dutch oven. Remove from heat; add
peaches, and let stand 4 to 6 minutes. Drain peaches; cool and peel.
Bring vinegar and sugar to a boil in Dutch oven; reduce heat, and simmer 15 minutes.
Place cloves on a 6-inch square of cheesecloth; tie with string. Add spice bag and cinnamon sticks to vinegar mixture.
Add half of peaches, and cook 10 minutes. Remove peaches with a slotted spoon. Repeat with remaining peaches.
Bring syrup to a boil, and remove from heat. Add peaches;
cover and let stand 8 hours. Remove peaches with a slotted spoon, and
pack into hot jars. Remove and discard spice bag and cinnamon sticks.
Bring syrup to a boil; pour over peaches, filling to 1/2 inch
from top. Remove air bubbles; wipe jar rims. Cover at once with metal
lids; screw on bands.