Put peaches into boiling water for about 1 minute and then into cold water, this makes peeling them a breeze, the skins will just pull off. Have a bowl of cold lemon water (1 Tbsp of lemon juice is usually plenty) and slice peaches into lemon water. This prevents them from turning brown. I never did this step and never had a problem with brown fruit, not crucial but probably helpful (fruit fresh can also be used to prevent browning).
Place ¼ c sugar (can be adjusted to taste) into the bottom of the sterilized quart jar. Add a small amount of boiling water and swish around to help dissolve sugar. Fill the jar with sliced peaches and boiling water (if needed). I have heard that you can also put one peach pit per jar to keep peaches from turning brown after canning. Run the knife around the inside of the jar to release any trapped air bubbles. Wipe the top off the rim of the jar and add lids and rings (keep lids in hot water so the rubber part is soft) Tighten the ring to prevent juice from leaking out after cooking.
Put in a water bath canner, bring to boil and then boil for 20 minutes.
