This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Here is a way to spice a can of peach halves.

PICKLED PEACHES.

1 can (1 lb, 13 oz.) peach halves
1 cup sugar
3/4 cup cider vinegar
1 tablespoon each, whole cloves and whole allspice, tied in a bag
2 (2 in.) sticks cinnamon

Drain juice from peaches into kettle. Add sugar, vinegar and spices. Boil 10 minutes; add peaches and cook 5 minutes, or until peaches are heated through. Remove spice bag. Pack peaches in hot sterilized jars. Fill with boiling hot syrup. Seal. Makes 3 half pints.