When peaches are in season, it's time to preserve their goodness for winter days. It's like opening a jar of summer! Peaches brown very quickly. Use Fruit Fresh to keep them golden. You can find it in the canning section.
Each quart jar will require 2-3 lbs of peaches. Peel peaches. Find instructions here: Peeling Fresh Peaches
As you peel and wedge the peaches, place them in a bowl containing 2 cups water and 1/4 cup Fruit Fresh (for 8 lbs, adjust for less). When it gets full, remove the peach wedges to a bowl and continue peeling and wedging the peaches.
Sterilize jars and keep warm. Prepare water bath canner, lids and rings.
Prepare syrup. The ration is six cups water to two cups sugar. Each quart will need approximately 1/2 cup liquid so adjust up or down as needed. Combine sugar and water in a large sauce pan. Cook over high heat stirring constantly until sugar has dissolved. Set aside.
When you are ready to pack the jars, bring the syrup back to a simmer. Firmly pack peaches into jars. Fill to 1/2 inch from rim. Sprinkle 1 tsp Fruit Fresh on top of peaches for quarts, 1/2 tsp for pints.
Carefully pour hot syrup over peaches leaving 1/4 inch head space. Run a small spatula around inside of jars and add more syrup if necessary to bring back to 1/4 inch headspace. Wipe rims of jars thoroughly with a damp paper towel. If there is syrup on the rims, the lids may not adhere during processing.
Process in boiling water bath 30 minutes for quarts, 25 minutes for pints. Remove after processing to a clean dishtowel and let rest for 12 hours. Check for seal. Reprocess or refrigerate any unsealed jars. Store in a cool, dark pantry for up to one year.