Peaches come from a can they were put there by a man
In a factory downtown
If I had my little way I'd eat peaches everyday
Sun soakin' bulges in the shade
Movin' to the country I'm gonna eat a lot of peaches
Start a pot of boiling water and fill a bowl (or in my case a sink) with ice and water. Blanch the peaches for 45-60 seconds in the boiling water and quickly transfer to ice water. Once cool, remove from water and peel the skins, halve and pit the peaches.
Heat your syrup; I used a 2:1 ratio which was a lighter syrup than some. It calls for 2 cups sugar per 1 quart water. Simply heat water and sugar until sugar dissolves.
Begin packing peaches into pre-sterilized jars and pour syrup over the fruit, leaving 1/2-inch head space. Run a knife around the edge of the jar to release any trapped air in the jars. Cover with fresh, unused lids and seal.
Place in water bath and process pints for 25 minutes and quarts for 30 minutes. Remove and let cool overnight.
I love me some home-canned peaches. They taste so much better than store-bought canned peaches. I hope you give it a shot!