Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
Meanwhile peel and slice your peaches.
Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart
Choose ripe but firm, blemish free peaches. Discard any brown spots.I like to peel my peaches with my serrated peeler, but if you prefer the boiling water/ice bath method, go for it. Simply immerse your peaches into boiling water for 30-60 seconds and then plunge them into ice water. The skins will slip off easily.This recipe adapted from pickyourown.org
https://theviewfromgreatisland.com/old-fashioned-spiced-peaches-recipe/ September 10, 2019