Pare and weigh large clingstone peaches. Boil sugar, vinegar and spices, tied in a bag, about 12 minutes or until clear. Add peaches, only enough for one can at a time, and cook, testing with a straw, until tender but firm. Lift out of kettle with perforated skimmer, place in jars and cover to keep hot. Continue the same way until all the peaches are cooked.
Cook syrup down a little and pour hot over the peaches. Screw down covers immediately and seal air-tight.
© 1903 All rights reserved. Published by Echo Point.