Packing Syrup Preparation

• 1). Place the 3 1/4 cups sugar in the large sauce pot, then pour in 5 cups of water.
  
  
• 2). Stir and cook over medium heat until the sugar is completely dissolved.
  
  
• 3). Skim off foam, if any has accumulated. Set aside.
  
  

Canning Jars Preparation

• 1). Wash jars, lids and bands in the sink with hot, soapy water.
  
  
• 2). Rinse the jars thoroughly, then pour boiling hot water over the jars.
  
  
• 3). Allow jars to sit for 10 minutes in the water, then drain.
  
  
• 4). Place jars on a towel. Do not let the jars touch.
  
  
• 5). Fill the large stock pot with water, and set on the stove. Turn the heat on high.
  
  

Peach Preparation

• 1). Fill the medium sauce pot with water, then set it on the stove.
  
  
• 2). Turn the heat on high. Fill the medium-sized bowl with cold water.
  
  
• 3). Dip the peach into the boiling water with tongs for 30 to 60 seconds. Then quickly dip the peach into the cold water.
  
  
• 4). Slide the skin off of the peach. Set the peach aside on a cutting board. Repeat the process for each peach.
  
  
• 5). Cut the skinned peaches in half, then remove the pit. The pit can be difficult to remove. Slide the knife underneath the pit or quarter the peach to make the process easier.
  
  
• 6). Fill the canning jars with the peaches, then pour the sugar syrup over the top. If you prefer not to use syrup, fill the jar with white grape juice, water or apple juice. Use the rubber spatula to move around the peaches, which will alleviate any air bubbles. Add extra syrup if needed. Leave a 1/2 inch of space from the top of the food to the lip of the jar.
  
  

Canning

• 1). Wipe away any food on the jars, which can cause the lids to not seal properly. Set on the lids, and tighten the screw bands.
  
  
• 2). Place each completed jar into the large stock pot, and make sure the jars do not touch.
  
  
• 3). Put the lid on the pot, and when the water starts to boil, begin the timer. The jars need to process for 30 minutes.
  
  
• 4). Remove jars with tongs, and place on a towel to cool. Allow 1 inch of space between each jar for airflow. The room should be free of drafts.
  
  
• 5). Press down the center of the lid, once the jars have cooled. The jars should be completely cooled after 12 to 24 hours. If the jar has sealed correctly the center will stay down, when pressed. If the lid bounces up, it is not sealed. The unsealed jars will need to be reprocessed with new jars within 24 hours or stored in the refrigerator for two to three days.
  
  
• 6). Label properly sealed jars with the contents and date. Store in a cool, dark place for up to one year.