Canning Peaches!!

*About 10 (picked from the tree) peaches fill a jar

Get ready:

1. Sanitize quart jars, rings
2. Start heating two large pots of water on stove (my big normal cooking pot and huge canning pot).  Bring to a high simmer
3. Rinse peaches (?)
4. Get a few large containers of cold water with ice cubes ready.
5. Fill waterbath canner so it'll be ready to put on stove after peaches are done.
6. Get 6 c water ready to boil in microwave (you'll add 1 c sugar)
7. Get a small saucepan ready with lids

Go!

1. Place peaches in hot water (about 12 in big-smaller pot, 24 in large canning pot) for 1 min.  
2. Move to cold water (for 7 quarts I did about two batches in each pot).
3. Place Waterbath canner on stove and get it heating.
4. Cut around peach, remove skins, pit, and slice or dice.
5. Use funnel to fill jars with peaches. Fill to the neck (will sink a little but don't fill much more than that.
6. When there's only a couple jars left to fill, boil the 6 c water.  Add 1 c sugar and stir until dissolved.  
7. Also get the saucepan with lids heating.  Bring to a boil.
8. Fill the jars with the syrup, leaving 1/2" headspace.
9. Wipe tops, place lids on, and secure with rings.
10. Place in canner-not boiling, but hot.
11. Water should cover about 1".
12. Bring to a boil, then process 25 min.
13. When done let the jars sit a few minutes before pulling out.  (lift rack up, and leave in pot)
14. Remove to rest on towels.

Here's a good link.