|Firm ripe peaches||8 Pound (Small, Clingstone Varieties Are Best)|
|Cold water||1 Gallon, mixed with 2 tablespoons each pickling salt and white vinegar|
|Whole cloves||2 Tablespoon|
|White vinegar||1 Quart|
|Cinnamon sticks||4 , mixed with 2 tablespoons each pickling salt and white vinegar|
Peel peaches, then drop in water-salt-vinegar mixture to prevent discoloration; leave whole or halve but do not remove pits.
Stud each peach with 2 cloves.
Place syrup ingredients in a large enamel or stainless-steel kettle and bring to a boil.
Add peaches, a few at a time, and simmer uncovered 5-7 minutes until barely tender.
Remove peaches with a slotted spoon and set aside while cooking the rest.
When all are cooked, bring syrup to a boil and pour over peaches; cover and let stand overnight (this plumps peaches and gives them better flavor).
Next day, wash and sterilize 10 (1-pint) jars and their closures.
At the same time, drain syrup from peaches and bring to a boil; discard spice bag.
Pack peaches into hot jars, then pour in boiling syrup, filling to within 1/4" of the top.
Wipe rims and seal.
Process in a hot water bath 10 minutes.
Remove jars from bath and secure seals if necessary.
Cool, check seals, label, and store in a cool, dark, dry place 4-6 weeks before serving.