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Ingredients

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

Nutrition Info

140.4 calories carbohydrate: 36 g cholesterol: : - fat: : - fiber: 0.1 g protein: : - saturatedFat: : - servingSize: - sodium: 3.5 mg sugar: 35.7 g transFat: : - unsaturatedFat: : -

Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

19 pounds

This is an old, old recipe from relatives in Georgia.