Wash peaches thoroughly
Prepare a boiling-water canner or pressure canner (use boiling-water only if using a tested recipe for acidity; otherwise use pressure canning as directed by a reliable source)
Sterilize canning jars (keep hot until filling)
Heat lids and rings according to manufacturer instructions
Choose a safe method:
Hot pack: simmer peach slices/halves briefly in hot syrup or water (per recipe)
Raw pack: pack peaches into jars with hot syrup or water (per recipe)
Prepare syrup or liquid (water, juice, or syrup) according to a tested recipe
Peel peaches if desired (dip in boiling water briefly, then in cold water; slip skins off)
Remove pits and cut peaches as desired (halves, slices, or whole)
Pack peaches tightly into hot jars, leaving required headspace (typically 1/2 in / 1.3 cm for most peach canning recipes unless the recipe specifies otherwise)
Add hot syrup/liquid to cover peaches, leaving required headspace
Remove air bubbles (run a non-metallic utensil around the inside of the jar)
Wipe jar rims clean and dry
Center lids on jars and apply rings fingertip tight
Process jars using a tested recipe with correct time for your canner type and jar size
Adjust processing time for altitude if required by the tested recipe
When processing is complete, turn off heat and remove canner lid carefully
Wait 5 minutes, then remove jars to a towel-lined surface
Do not retighten rings
Cool 12–24 hours undisturbed
Check seals (lids should not flex when pressed)
Label jars with contents and date
Store sealed jars in a cool, dark, dry place
Refrigerate any unsealed jars and use promptly