Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       lb           Whole peaches,  -peeled
   6       cup          Sugar
   4       cup          Vinegar
   2       cup          water
   4                    Cinnamon sticks
   1 1/2   Tablespoon   Whole cloves
   2       Teaspoon     Powdered ginger
     1/2   Teaspoon     White pepper

Preparation:

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 1/2-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 the