Peach Pickles

• 16 cups blanched, peeled, halved and pitted peaches (around 30)
• 4 teaspoons fruit fresh
• 4 cinnamon sticks
• 2 teaspoons whole cloves
• 1 12 tablespoons grated gingerroot
• 6 cups granulated sugar
• 4 cups white vinegar

1. Place peaches that have been halved in 4 T.
2. fruit fresh to 8 cups water-drain when ready.
3. Tie cinnamon, cloves, and ginger root in a spice bag.
4. Combine spice bag, sugar's and vinegar in a large stainless or enamel pot.
5. Cover and bring to a boil, reduce heat and boil pickling liquid gently for 5 minutes.
6. Add peach halves to the boiling pickling liquid and boil gently 8 minutes.
7. Bring to a full boil, remove from heat and remove spice bag.
8. Pack peaches into hot jars to within 3/4 inch from top of rim.
9. Add boiling liquid to cover peaches leaving 1/2 inch head space.
10. Remove air bubbles.
11. Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.

blanched, fruit fresh, cinnamon sticks, whole cloves, gingerroot, granulated sugar, white vinegar

Taken from www.food.com/recipe/peach-pickles-11494 (may not work)