1-First, start by sterilizing your 7 quart jars and rings wash them using a dishwasher bottle cycle or a similar method, and always use new lids to ensure a proper seal. This step is crucial for food safety and helps your peaches last up to 12-18 months in storage.

2-Next, fill a water bath canner with water that covers the jars by 1-2 inches, bring it to a boil, and then reduce to a simmer while you prepare the peaches. To do this, blanch the peaches by submerging your 17 pounds of fresh ripe freestone peaches in simmering water for about 30 seconds, then transfer them to ice water to loosen the skins easily. Remove the skins, pits, and slice the peaches into large pieces before packing the raw slices into the jars, tapping gently to help them settle.

3-Then, prepare the simple syrup by dissolving 2 cups granulated sugar in 6 cups very hot water, and pour it over the peaches in the jars, leaving 1/2 inch of headspace. Tap the jars to release any air bubbles, wipe the rims clean, place the lids on securely, and screw the rings to fingertip tightness. For the final step, use jar lifters to place the jars into the hot water bath, ensuring they are fully covered with water, bring the water to a boil, and process for 25 minutes adjust to 30 minutes at 3000-6000 feet elevation or 35 minutes above 6000 feet for safety.

4-After processing, remove the canner lid and let the jars rest in the water for 5 minutes, then transfer them to a towel to cool completely. Once cooled, check the seals by pressing the center of each lid; it should not flex or pop if it does, refrigerate and consume soon or reprocess with a new lid. This method, including the hot pack alternative where you simmer peaches briefly for firmer results, makes canning peaches a breeze and adds about 1 hour 15 minutes to your day. For more detailed techniques, visit the Tastes Better From Scratch Guide.