Ingredients

• 7 pounds white sugar
• 1 quart water
• 2 cups distilled white vinegar
• 19 pounds firm ripe peaches , peeled
• 3 tablespoons crushed cinnamon stick
• 24 whole cloves

Instructions

1. 1 Inspect as many quart- or gallon-sized jars as needed to fit peaches for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
2. 2 Bring sugar, water, and vinegar to a boil in a very large pot over medium-high heat; boil until syrup is moderately thick. Add peaches, cinnamon, and cloves; continue to boil, stirring occasionally, until peaches can easily be pierced to the pit with a fork, 20 to 30 minutes more.
3. 3 Fill sterilized canning jars with peaches. Continue boiling syrup until heavy; ladle into jars to cover peaches, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by 2 inches. Bring to a rolling boil, cover, and process for 35 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart on a wood or cloth-covered surface, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving