My little helper.
4. Prepare your syrup. I always use a light syrup, because if your fruit is ripe and sweet, you don't need extra sugar. I used 6 cups water to 2 cups sugar, but you can find charts for different syrups at homecanning.com or anywhere for that matter. You want the syrup to be hot when you add it to your jars, but not boiling.
5. Now, just peel and cut the peaches in half and put them into the jars. You want to fill them pretty tight, so simply tamp it down on a towel and the fruit will settle so you can fit lots in. Leave about 1/2 inch of space on top. (You can see from the pictures that I actually cut my peaches into sixths. I do this because I can fit more into the jars and my kids want them cut up when I serve them, so doing it in advance cuts down on dinnertime mayhem.)
5. Meanwhile, simmer the lids and screwbands in a saucepan, for sterilization and to soften the rubber on the lids.
6. Ladle hot syrup into jars to cover peaches, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup.
7. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 8. PROCESS jars in a boiling water canner for 25 minutes (for quarts), adjusting for altitude (homecanning.com). Remove jars and cool on a towel. They are HOT. 9. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
9. Label jars and stock your shelves.
A full pantry is joy to me. Just call me mother squirrel.