-
1
Combine sugar, vinegar, water and cinnamon sticks; add cloves and allspice that are tied in a clean, thin, white cloth.
-
2
Bring mixture to a boil and simmer, covered, about 30 minutes.
-
3
Wash and peel peaches; the stems may be left on if desired.
-
4
If peaches are large, halve or quarter.
-
5
To prevent peeled peaches from darkening during preparation, immediately after peeling, put them into a cold solution containing 1/2 teaspoon ascorbic acid per 2 quarts water.
-
6
Drain peaches just before using.
-
7
Add drained peaches to the hot syrup, bring to a boil, lower heat and continue simmering for another 20 to 25 minutes.
-
8
Pack hot peaches into hot pint jars; add one 2-inch piece cinnamon stick per jar.
-
9
Cover peaches with boiling syrup, leaving 1/2-inch headspace and making sure peaches are covered by the syrup.
-
10
Remove air bubbles and adjust headspace if necessary.
-
11
Wipe rims of jars with a dampened clean paper towel; place lids and screw on bands fingertip-tight.
-
12
Process in a boiling water bath 20 minutes at up to 1000 feet in elevation; 25 minutes up to 3000 feet in elevation; 30 minutes up to 6000 feet in elevation.
-
13
Remove jars to a protected countertop to cool undisturbed for 24 hours.
