Peaches are on the high-acid fruit list and may be canned on their own with sugar; I figured that with the addition of vinegar I was safely on the high-acid side of the pH meter.
Makes 5 pints
¼ t. cloves
Set up a big kettle (non-reactive finish) and throw these ingredients in as you get them ready. Working over the kettle with the peaches allows you to catch all the juices.
Peel, pit and dice the peaches. Strip the itty-bitty-teeny-tiny elderberries from their stems and doublecheck so you don’t make Stem Chutney. Dice onions/shallots. Add sugar, spices and vinegar and stir it all together.
Cook all this on the stove over medium heat approximately 30 minutes, stirring regularly, then follow the canning instructions for boiling-water bath processing. Process 20 minutes.