A classic from the first edition of Joy. Tree-ripened peaches produce the fullest flavor. Please read about pickling and How to Process.

Wash:

Place in an antibrowning solution. Combine in a large pot and bring to a boil, stirring until the sugar is dissolved:

Tie together in a square of cheesecloth:

Add the spices to the syrup. Drain the peaches well and add them to the syrup. Simmer until just tender enough to be pierced with a thin skewer, about 5 minutes—do not overcook. Pour into a bowl, let cool completely, cover, and refrigerate overnight.

Prepare a water-bath canner, gather all your canning equipment, and have ready 6 clean, hot pint jars. Bring the peaches and syrup to a boil, stirring. Remove the spice bag. Using a slotted spoon, pack the hot peaches into the prepared jars, then add the hot syrup, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 20 minutes. Let cool completely and store as directed.