|Firm ripe peaches||4 Pound (Small , Clingstone Varieties Are Best)|
|Cold water||2 Quart, mixed with pickling salt and lemon juice|
|Lemon juice||1 Tablespoon|
|Pickling salt||1 Tablespoon|
|Sugar||4 Cup (64 tbs)|
Wash and sterilize 4 (1-pint) jars and closures, stand them on a baking sheet, and keep hot in a 250° F. oven until needed.
Peel peaches, then drop in water-salt-lemon juice mixture to prevent darkening.
Bring water and sugar to a boil in an enamel or stainless-steel saucepan; reduce heat, add peaches, a few at a time, and simmer 5-7 minutes until barely tender.
Remove peaches with a slotted spoon and pack in hot jars, filling to within 1/2" of tops.
When all peaches are cooked, return filled but uncovered jars to 250° F. oven.
Insert candy thermometer in syrup and boil, uncovered, until thermometer registers 222° F.
Cool syrup 5 minutes, measure out 1 pint, and stir in 1 pint brandy; pour into jars, filling to within 1/4" of the top.
Wipe jar rims and seal.
Process in a hot water bath 10 minutes.
Remove jars and secure seals, if necessary.
Cool, check seals, label, and store in a cool, dark, dry place.
Let stand 4-6 weeks before serving.