Start by making a simple syrup. I use 14 cups of water to 2 1/2 cup of sugar. I use raw sugar instead of processed sugar. The color is a little different, but the taste is not affected. Keep this syrup on low on the stove so it stays warm.

This post is older and I now only can with honey or juice. For peaches, I do half white grape juice and half water to make a "syrup". Apple juice has a little too much added flavor. White grape juice seems to work just right. You still need to heat it before adding it to the jars.

If you have any leftover syrup, you can put it in the fridge and use it for another batch.

Clean and wash up your peaches.

Place the peaches in hot water (I run a half-filled stockpot on medium heat while canning.) Leave them in the hot water for several minutes.

After you remove the peaches from the hot water with a slotted spoon, dip them into ice-cold water in a large pot or a clean sink. Leave them in the cold water for several minutes before you start peeling.

If you've kept them in the hot water and cold water long enough, the skins should peel off easily.

Slice the peeled peaches. Canning books will recommend cutting them in half or quarters to can but I cut mine into pieces because that's how we eat them later.

Add the hot fruit to clean jars. (I like to run my jars through the dishwasher first since we store them outside.) Pack peaches in the jars as tightly as you can without squishing the peaches. I use a raw pack in my jars; otherwise the peaches get too mushy.

Add in the simple syrup to fill up the jars, leaving 1/2 inch of headspace. Remove any air bubbles and add more liquid if needed. Clean off the tops of the jars, removing any syrup before you add the lids and rims. Make sure the rims are screwed on fingertip tight.

Process the jars in a hot water bath canner with boiling water for 25 minutes. Adjust for high altitude. After the time is up, remove the canner lid, leave the jars for 5 minutes, and then remove them to dry.