I may have posted this last year..If I did I apologize but these are so easy & we appreciate them in the winter so much. You start with a firm peach variety..I like Baby Golds they stay firm and have a great texture for canning. The varieties that get very soft very quickly are great for eating & freezing & baking but not so good for canning..
Anyway.. I got a 1/2 bushel of peaches (I got 10 qts out of them) 10 quart jars with lids & rings. Run your quart jars through the dishwasher this will clean & sanitize them. Peel & slice or dice your peaches & pack them in your qt jars. Fill the jars with water to 1/2 inch from the top (if you have hard water use filtered water), top with not quite 1/2 c of sugar & wipe the rim of the jar. Place a lid then a ring on the jar. Place your filled jars in a pot of water filled 3/4 of the way up. I can only fit 3 jars in my pot at a time but if you have a canner you’ll fit more in. Boil the jars for 20 minutes. Remove from water & allow them to sit on the counter for 24 hours. You’ll hear a slight popping sound after a few minutes after they come out of the water..that’s the lids sealing. After the 24hr wait. Check your lids by touching them to see if they are sealed.. if you can push them down, they are not sealed & you can just place those in the frig to enjoy them.. Occassionally seals come undone & you’ll find rotten fruit NEVER eat that..