Spiced Southern Peaches

Examine quart- or gallon-sized jars for any damage, discarding those with cracks or rust. Submerge the remaining jars in boiling water to ensure they are free from defects. Clean new, unused lids and rings with warm soapy water.

Combine sugar, water, and vinegar in a large pot over medium-high heat. Bring the mixture to a boil until it reaches a moderately thick consistency. Add sliced peaches, cinnamon, and cloves; continue to cook, stirring occasionally, until the peaches can be easily pierced with a fork.

Fill sterilized canning jars with the cooked peaches. Continue to cook the syrup until it reaches a heavy consistency; ladle it into jars, covering the peaches and leaving about 1/4 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles from the jar's interior. Wipe the rim of each jar with a damp paper towel to remove any residue. Secure the lids and screw rings tightly onto the jars.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a jar holder. Pour more boiling water over the jars, covering them by 2 inches. Bring the water to a rolling boil, cover it, and process for 35 minutes.

Remove the jars from the stockpot and let them rest, several inches apart on a surface covered with wood or cloth, for 12 to 24 hours. Check the seals by pressing the center of each lid with your finger; if it doesn't move up or down, the seal is secure. Remove the rings for storage and store them in a cool, dark area.