Cut them in half, remove the pit, and with a spoon remove most of the “red” harder flesh that was surrounding the pit. Treat with “fruit fresh” to keep them from browning.
Using sterilized and warm wide mouth quart jars, pack your peach halves upside down in the jar. Leave a 1/2″ head space. Cover the peaches with hot simple syrup, leaving 1/2″ head space.
SIMPLE LIGHT SYRUP:
Bring to a boil
2 1/4 cups sugar
5 1/4 cups water
Place sterilized hot lids and bands on jars. Process in a water bath for 30 minutes. Remove from the water bath to let cool. (this will take several hours. They will be REALLY hot for a long time. Be careful!)
Now you have great looking, and great tasting jars of peaches.
As a side note, I just realized that these jars had not been processed yet. Once they are processed the fruit will float to the top and you will have 2-3″of syrup at the bottom. This is completely normal.
For more information visit:
This is the Ball canning site. I have used the Ball canning book for YEARS. It is very informative and easy to follow. You can teach yourself to can from this book.