1. Prepare equipment.  Be sure that all jars are clean and sterilized.  Place snap lids in small pot and keep on medium heat.  

2. Fill medium pot half full with water and turn on to boil.  Fill canner half full with water and turn on to boil.

3. Make a simple syrup to pour around the peaches. Fill a large pyrex mixing cup with simple syrup mixture (1 cup sugar, 2 cups water) stir and heat in the microwave for 5-10 minutes.  Repeat this process each time that you need more simple syrup to fill jars.

4. Fill the sink with cold water, add 1-2 Tbsp lemon juice.

5. Prepare fruit.  Place 3-4 peaches in the medium pot to blanche.  Leave in boiling water (completely covered) for about 2 minutes.  Remove and place fruit in cold water bath in the sink.  

6. Peel off the skin.  Remove the stem and pit and cut into cubes or wedges.  

7. Place cut fruit into extra large bowl.  Repeat until all of the fruit is prepared.

8. Can the fruit.  Place jars on a cookie tray and fill with fruit.  Pack the jars very full, drain excess water.  

9. Fill jars with sugar water until the fruit is covered completely, leave 1" of head space.  Use a butter knife to jostle the peaches in the jar and get out any air bubbles.  

10. Clean the rim of each jar with a damp paper towel.  

11. Use the tongs to remove snap lids from small pot and place lids on jars.  Hand tighten rings over the snap lids.  

12. Place jars in the canner, be sure to have them completely covered in boiling water.  

13. Process for 30 minutes.  

14. Remove jars from canner with jar lifter and place on a towel on the counter to seal.  

Note: Snap lids will "pop" and be indented when the cans have sealed.  

15. Once cooled, wash jars and store in a cool dark place.