Break the cinnamon sticks into pieces, then tie cloves, ginger and cinnamon sticks into coffee filters.
In a large pot combine sugar and vinegar. Bring to a boil and then add the spice bags. Turn down heat and boil gently for 5 minutes
If the spice bags float pop a small hole in each one with a knife--just enough to let a bit of syrup in without letting the spices out.
Add peaches (don't splash!) and boil for 5-10 min--until tender.
Remove from heat, cover and refrigerate.
Prepare all your canning equipment.
Bring peaches and liquid to a boil over medium heat, then remove the spices
Pack peach halves into jars, cut side down, leaving slightly more then 1/2 inch headspace.
Add hot pickling liquid into the jars bringing the headspace to 1/2 inch.
Bubble, adjust headspace, wipe & add lid.
Process 20 minutes in a boiling water bath canner.