Pickled Peaches

4 quarts cold water

2 sticks cinnamon

1 teaspoons fruit preserver

Tablespoon whole cloves

10 1/2 lbs small ripe peaches, peeled

1 Tablespoon whole allspice

4 cups sugar

1 quart vinegar (5% acidity)

Combine water and fruit preserver in a large container. Drop peaches into water mixture and set aside. Combine sugar, spices and vinegar in a Dutch oven, bring to a boil and boil for 5 minutes. Drain peaches and add syrup mixture. Cover and let stand for 8 hours. Remove peaches; bring syrup to a boil and cook 5 minutes. Add peaches and cook, uncovered, about 3 minutes or until peaches can be pierced with a fork. Pack peaches into hot jars; cover with boiling syrup. Cover and seal. Process in boiling water bath for 10 minutes. Yield: 11 pints.