Instructions: Dip peaches into boiling water for 1/2 hours and loosen skins. Cool in cold water, drain. Remove skins. Stud each peach with a clove to prevent darkening, palce in 4 quart bowl containing 1 1/2 teablspoon salt and 2 quarts water. Combine vinegar, sugar and 3/4 cup waterin 4 quart kettle.

Tie ginger root, remaining cloves and cinnamon in cheesecloth bag and ad to pot. Bring t boilk, cook healf of the peaches in syrup for 10 minutes, remove with slottee spoon; cook remaining peaches 10 minutes. Place peaches into 1 gal crock or glass bowl. Pour syrup over, cover and let stand 12 to 18 hours. ina cool place. Drain peaches, resrving syrup, in 2 quart saucepan.

Pack peaches into 4 hot pint jar. aheat syrup to vboiling. Remove spice bag, pour syrup over paches filling with in 1/4 inch process in bling water bath 20 minutes. Start to cout processing time when water comes to a boil again.

Makes 4 pints.

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