Divide the cinnamon sticks, peppercorns, cloves, and ginger slices evenly among 6 hot 1-pint jars. Then, pack the jars with the quartered peaches.

In a large saucepan, combine sugar, white vinegar, and water. Heat this mixture over medium-high heat until it comes to a full boil.

Carefully ladle the hot liquid over the peaches in the jars, leaving about 1/2 inch of headspace at the top of each jar.

Remove any air bubbles from the jars by running a butter knife between the peaches and the jar walls. Adjust the headspace if needed by adding more of the hot liquid.

Wipe the rims of each jar to ensure a good seal. Center the lids on the jars and screw on the bands until fingertip tight.

Place the jars into a canner with simmering water, ensuring they are completely submerged. Bring the water to a boil and process the jars for 15 minutes.

After 15 minutes, carefully remove the jars and allow them to cool completely on a clean towel or wire rack.