- FIRST In a large saucepan, dissolve sugar and water over medium-high heat.
- Bring water to a boil in a large stock pot. Using tongs, transfer lids, rings, and jars to water and boil for 5 minutes. Remove, using tongs, and let drain on towel.
- NEXT While jars are still warm, fill each with sliced peaches and top with sugar syrup, leaving ½” headspace at the top of each jar. Remove air pockets by pressing peaches down with the end of a wooden spoon. Secure jars with lids until they are finger tight and process jars in boiling water for 25 minutes.
- LAST Remove jars from pot using tongs or a jar lifter and lay on towel to cool. Once jars have cooled and lids have sealed, tighten lids and store in a cool, dark place for up to a year.
NOTE To prevent peaches from turning brown, you can soak them in a solution of 1 teaspoon of citric acid or fruit fresh or 3000 mg Vitamin C per cup of water. Allow the sliced peaches to soak while sterilizing jars and making simple syrup.