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Yield: 4 Quarts. Combine all the ingredients in a heavy saucepan. Bring the mixture to a rolling boil over high heat. Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften. Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight. Prepare quart canning jars according to the manufacturer's directions. Return the pan to the stove and bring the mixture back to a boil. Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars. Leave about 1/2-inch of headspace in each jar. Process the jars for 20 minutes. For the best taste, store the peaches for at least 2 weeks before serving them.
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