First, prepare your peaches, if you're new to this there are step by step directions here. Add water to the water bath canner and bring to a boil.
On the back burner of your stove keep a pan of hot lids and caps, be sure they're hot, but do NOT boil as you will ruin the ability of the cap to properly seal.
Make a Syrup for your peaches: This is entirely dependent on your own tastes and preferences. We generally choose 'Light'
|Type of Syrup
|Extra-Light||1 1/4 cups||5 1/2c.|
|Light||21/4 c.||6 1/2 c.|
|Medium||3 1/4 c.||7 cups|
|Heavy||4 1/2 c.||7 cups|
Bring to a boil, stirring constantly, reduce heat and leave simmering on low. (The following photo is a little fuzzy, but you can see our syrup on the front left, our lids on the back left and the water bath canner on the front right).
Next, Layer the peaches in clean, hot mason jars, cavity side down. Ladle the hot syrup over the peaches leaving 1/2" headspace.
Carefully remove air bubbles (A plastic spatula works well, or the handle of a wooden spoon), add the 2 caps and place the jar in the canning rack that has been situated over boiling water. Continue until the rack is full (most hold 7 quarts), then place the rack into the water bath, making sure that there is 1"-2" of water over the tops.
Process Pints for 20 minutes, Process Quarts for 25 minutes.
Do not start calculating your processing time until the water is boiling rapidly on your covered canner.
Remove rack from water and then remove each jar individually, place them in a draft free area and let them cool. The tops should ping on their own within 12 hours.