• Combine water and sugar in a heavy-bottomed pot and bring to a boil. Keep warm until ready to use.
• Bring a large pot of water to a boil and dip your peaches into the water for 30-60 seconds until the skins loosen. Remove and place into ice water.
• Remove the skins and cut the peaches in half, then remove the pit.
• Finish cutting the peaches into slices, cubes, or leave as halves. Place peaches into cold water with lemon juice to help keep them from turning brown.

To Raw Pack

• Fill your jars with prepared peaches and cover with hot water or syrup leaving 1/2 inch of headspace.
• To Hot PackDrain the peaches from the lemon water and place them into a large saucepan with enough water or syrup to fill your jars.
  Bring the mixture to a boil, ladle into jars leaving 1/2 inch headspace.

Process

• Run a plastic spatula around the inside of the jars to remove any air bubbles.
• Wipe the rims clean and place the lids and rings on finger tight.
• Process in a water bath canner for 20 minutes for pints or 25 minutes for quarts if you hot packed, for raw pack it’s 25 minutes for pints or 30 minutes for quarts, adjust according to your altitude.
• After processing remove the jars from the canner and place them on a towel to sit undisturbed for 24 hours.
  Any jars that haven’t sealed will need to be refrigerated or reprocessed.