You want to use firm, fully ripe peaches.

In a water canner; cover jars with warm water and heat to a simmer (180F/82C)

In a small pot, heat lids in hot water, not boiling (180F/82C). Keep jars and sealing discs hot until ready to use.

Blanch peaches in boiling water for 30 – 60 seconds. Dip quickly into cold water after to cool and slip off skins. Halve & pit fruit.

Peaches may be canned in water, fruit juice or sugar syrup. Prepare syrup, approximately 5 cups (1.25L) for 7x 500 ml jars. In large stainless steel saucepan, combine water and sugar according to how you like your syrup (see measurements under ingredients).  Bring to a boil. If using water or fruit juice, place in saucepan; bring to a boil.

Pack peaches into a hot jar to within 3/4 inch (2cm) of top rim. Add hot liquid to cover peaches to within 1/2 inch (1cm) of top of jar (headspace). This is very important, as this headspace combined with heat is what causes the lids to seal properly. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining peaches and hot syrup.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. Process 500ml jars for 15 minutes or 1L jars for 20 minutes.

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; do not retighten the screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.