1. In a 4 quart or larger pot, combine sugar and water. Heat, stirring occasionally until sugar is dissolved, then remove from heat. (See section above for alternatives to sugar syrup)
   
   
2. In a separate pot, heat 2 quarts of water to near boiling
3. Add peaches in batches, for 30-60 seconds each. Remove from water when the skin begins to crack. Note: If your peaches aren’t ripe enough, they may not crack, In that case, remove them anyway. The skins may not slip off quite as easily, but they’ll be fine.
   
   
4. Peel blanched peaches, using a paring knife to break the skin, and pull from flesh. 
5. Slice peaches into quarters and release from pit. If using cling pit peaches, as shown in the video above, you may have an easier time just slicing the peaches from the pit, rather than pulling them away. 
6. Hold prepared peaches in a solution of 1/2 cup of lemon juice to 6 cups of water as you continue to peel and slice. 

Cold pack method: 

1. When ready to proceed with jarring peaches, drain lemon water, and pack into sanitized caning jars leaving 3/4 inch headspace
2. Ladle cooking liquid over peaches, leaving 1/2-inch headspace
3. Wipe rims of jars with a damp paper towel or soft cloth, and screw down lids and bands. 
4. Fill water bath canner with cool water, and add jars of peaches, making sure the water reaches a depth of at least one inch above tops of jars. 
5. Heat over medium-high heat to a rolling boil. 
6. Once a rolling boil is achieved process quarts fro 30 minutes•, or pints for 25 minutes. Remove from heat and let cool. 

Hot pack method:

1. Drain prepared peaches, and combine with syrup in a large pot.
2. Bring to a simmer over medium heat, and simmer for about ten minutes, stirring occasionally.
3. Pack peaches and syrup into hot, sanitized jars, leaving about 1/2 inch of headspace 
4. Wipe rims clean, and screw down lids and bands. 
5. Fill water bath canner with hot water, and add prepared jars, being sure your canner’s water level reaches at least an inch above the tops of the jars.
6. Bring to a rolling boil over medium-high heat, and process quart jars for 30 minutes•, or pint jars for 25 minutes. 
7. Remove from heat and let cool. 

As always, it’s best to let the jars cool most of the way down in the water bath. But if you must remove them while they’re hot, remember to do it in a warm place away from drafts, protect yourself, using a bath towel to cover them as you move them, and to cover the hot jars with another towel as you go. All these things are to prevent jars from exploding. It’s happens! So be careful. 

*If you live at a high altitude, be sure to check with the national center for home food preservation for any canning adjustments you may need to make.