Nana's Spicy Pickled Peaches

Examine five quart-sized jars for any signs of damage, such as cracks or rust spots. Discard any jars that do not meet the required standards. Submerge the remaining jars in simmering water to initiate the canning process.

At the same time, combine sugar, vinegar, and water in a large pot and bring to a boil. Continue boiling until the mixture reaches a syrupy consistency, approximately 5 minutes.

Insert one to two whole cloves into each peach. Place the peaches into the boiling syrup and cook until they are tender, around 20 minutes.

Fill hot, sterilized jars with the cooked peaches and add a sufficient amount of liquid to fill them to within 1/2 inch of the rim. Insert one cinnamon stick into each jar and wipe the rims with a clean, dry cloth before sealing with lids and rings.

Position a rack at the bottom of a large stockpot, filling it halfway with water. Bring the water to a boil and carefully lower the jars 2 inches apart into the boiling water using a canning holder. Pour in more boiling water to cover the jars by at least 1 inch, ensuring they are completely submerged. Continue boiling until the water reaches a rolling boil, cover the pot, and process for 10 minutes to seal. Alternatively, consult with local extension services for recommended processing times.

Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Gently press the center of each lid with your finger to verify that it does not move up or down. Remove the rings for storage and store them in a cool, dark area.