Okay, I used this recipe:
Nana's Southern Pickled Peaches
4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks
1.Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
2.Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.
BWB to blanch, about 3-4 minutes. I then dropped mine in a ice water bath with Fruit Fresh added. After peeling, I put them back in the ice bath to be covered again with the Fruit Fresh.I dropped them into the syrup and boiled. Oh and here's a hint. Drop the cinnamon on top or side of the jar, not the bottom. I didn't think the syrup would make that much, but it actually did, so don't double it. We sampled one of the peaches and it was very nice. In a couple of days with the cinnamon and clove flavors, it should be phenomenal.