Tie allspice, cloves, and cinnamon in cheesecloth to make spicebag. In
a 3 quart stainless tell or enamel saucepan stir together spicebag,
sugar, vinegar and corn syrup. Bring to a boil over medium heat; boil
gently 10 minutes. Keep syrup hot. Pack peaches in hot 1 pint jars.
Pour boiling syrup into jars, covering peaches, leaving 1/2 inch
headspace. With a non-metallic utensil remove air bubbles. Wipe rims
with a damp towel. Seal according to lid manufacturer's instructions.
Process in a boiling water bath for 25 minutes. Cool jars on wire rack
or folded towel. Source: Miriam B. Loo's Home Canning Guide.
