Step 1: Prepare your canning equipment by washing 7 quart-sized jars, lids, and rings. Keep the jars warm in a pot of simmering water or a dishwasher.
Step 2: Create a light syrup by combining 4 cups of sugar and 6 cups of water in a large saucepan. Heat until the sugar is completely dissolved and keep it warm on low heat.
Step 3: Blanch the peaches by dropping them into boiling water for 30-60 seconds. Immediately transfer them to an ice water bath. Slip the skins off, cut in half, and remove the pits.
Step 4: Add the sliced peaches to the warm syrup and simmer for 2-3 minutes. This ‘hot pack’ method ensures better quality and less shrinkage in the jar.
Step 5: Pack the hot peaches into the prepared jars, cavity side down if possible, leaving 1/2 inch of headspace. Pour the hot syrup over the peaches, maintaining that 1/2 inch headspace.
Step 6: Use a bubble remover or plastic spatula to release air bubbles. Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.
Step 7: Place the lids and rings on the jars, tightening to finger-tip tightness. Process in a boiling water bath canner for 25 minutes (adjust for altitude).
Step 8: Remove jars from the canner and place them on a towel-lined surface. Let them cool undisturbed for 24 hours. Check seals by pressing the center of the lid; it should not pop back.