Preparation:
Peel peaches. Stick 3 or 4 cloves in each one. Put peaches in stone
jar. Boil sugar and vinegar to a thick syrup. Pour over peaches and
weight down. Let stand overnight. The first morning, pour off juice,
add cinnamon, and bring to boiling. Pour hot syrup back over peaches.
The second morning, pour off juice and bring to boiling. Pour hot syrup
back over peaches. The third morning, heat syrup and add peaches a few
at a time. Cook slowly until tender. Do not overcook. Add more
peaches to the same syrup until all are cooked. As peaches are cooked,
pack in canning jars. Boil syrup until thick. Pour over peaches packed
in jars. Seal jars. |
