Recipe yields 5-6 pint jars.

PREPARE FOR CANNING

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
  

PREPPING THE PEACHES

• Fill a large pot with water and bring to a rolling boil. Use a knife to cut an X on the bottom of each peach.
  6 - 8 fresh ripe peaches
• Ease peaches into the boiling water and heat for 60 seconds.
• Use a slotted spoon to transfer the peaches into a bowl of ice water for 60 seconds, then remove to an empty bowl. Repeat with remaining peaches.
• Slip the skins from the peaches. Read more detailed instructions on blanching and peeling peaches here.
• Cut each peach in half, remove pit, and cut halves into 4 slices.
• To keep from darkening, place the slices in one gallon of water mixed with 3/4 cup lemon juice or 3,000mg of vitamin C (ascorbic acid).
• Boil 4 cups of water and sugar to make a very light syrup.
  4 cups water, 1/2 cup sugar

CANNING

• Remove jars from the canner, draining the water back into the pot.
• If using spices, add those to the empty jars.
  Optional spices: cinnamon sticks, cardamom, cloves, chai tea blend
• Pack peach slices into pint or quart jars, leaving ½" of headspace from the top of the jar.
• Cover the peaches with boiling syrup, maintaining the ½ inch headspace.
• Use a non-metallic tool around the inside of the jars to remove air bubbles. Add more syrup if necessary to maintain the ½" headspace.
• Wipe jar rims to remove any residue that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a full boil and then set the timer.
• Process pints for 25 minutes, quarts for 30 minutes at 0-1,000' feet altitude; 30/35 minutes (pints/quarts) for elevations between 1,001-3,000'; 35/40 minutes (pints/quarts) for elevations between 3,001-6,000'; or 40/45 minutes (pints/quarts) over 6,000'.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.

Hot Packing Peaches for Canning

• Prepare syrup as directed. Place peach slices or halves to the syrup and bring to a boil.
• Use a slotted spoon to transfer peaches to jars; cover with hot syrup and proceed as directed above.
• For hot packed peaches, process pints for 20 minutes, quarts for 25 minutes at 0-1,000' feet altitude; 25/30 minutes (pints/quarts) for elevations between 1,001-3,000'; 30/35 minutes (pints/quarts) for elevations between 3,001-6,000'; or 35/40 minutes (pints/quarts) over 6,000'.