• 9 pounds of ripe, firm peaches
• 3 pounds sugar
• 2 cups water
• 2 sticks cinnamon
• 8 allspice berries
• 2 tsp candied ginger

Start with peaches at room temperature if possible to help things go quickly. Can these peaches whole so the stone remains - it provides rich flavor. Bring a large pot of water to a full rolling boil, then place peaches into the pot. After two minutes, take them out with a slotted spoon. The skin will peel off easily. Once they are peeled, drop them in cold water to keep their color. In a saucepan, combine the sugar, water, cinnamon sticks, allspice, and ginger. Bring to a boil and simmer until the sugar dissolves (about 15 minutes).

Remove the peaches from the water and place them, whole, into the simmering syrup. Allow to cook for about two minutes, then remove and place into a canning jar. Be sure to work quickly so temperatures do not drop. Strain the syrup, then pour, boiling, into each jar until it is filled to 3/8 from the top.

Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down tightly. Process in a boiling water bath for 20 minutes. Yields 8 pints, or about 16 preserved peaches.

Equipment:

• 9 pounds of ripe, firm peaches
• pint canning jars
• 6 or 8 quart cook pot
• large slotted spoon
• ladle
• rubber spatula
• very large pot for sterilizing the jars
• rubber gloves
• clean paper towels cut into small squares

To sterilize your equipment: Use rubber gloves to protect your hands from the heat - makes the job much easier. Fill a pan with hot water and put both parts of the screwcaps into it; simmer for at least 10 minutes. Wash the jars, fill a very large pot with hot water and immerse the jars in it. Bring to a boil, and simmer for at least ten minutes; keep in the water until ready to fill.