Yield: 4 Quarts
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 8 pounds | Whole peaches, sm. to med. peeled |
| 6 cups | Sugar |
| 4 cups | Vinegar |
| 2 cups | ;water |
| 4 \N | Cinnamon sticks |
| 1½ tablespoon | Whole cloves |
| 2 teaspoons | Powdered ginger |
| ½ teaspoon | White pepper |
Combine all the ingredients in a heavy saucepan. Bring the mixture to a rolling boil over high heat. Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften.
Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight.
Prepare quart canning jars according to the manufacturer's directions.
Return the pan to the stove and bring the mixture back to a boil.
Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars. Leave about ½-inch of headspace in each jar. Process the jars for 20 minutes.
For the best taste, store the peaches for at least 2 weeks before serving them.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...