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Ingredients:
2 pounds brown sugar
2 cups vinegar
1 ounce stick cinnamon
1/2 ounce whole cloves
4 quarts peaches
Directions:
Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly in
hot water then rub off the fuzz with a cloth. Cook a few peaches at a
time in the syrup, cook until tender. Pack in sterilized jars. Adjust
sterilized rubbers, and fill each jar to overflowing with hot strained
syrup. Seal jars immediately.
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