Sterilize jars, lids, and rings that you’ll use to can the peaches.

Bring a large pot of water to a boil. Plunge the peaches into the boiling water, and leave for 1 minute.

Remove the boiled peaches with a slotted spoon, and plunge them into iced cold water.

The peels should be easy to remove using your fingers.

Chop the peaches into the size that you want them canned in, and remove the pits.

Using a wide mouthed funnel, pack the peeled peaches into the sterilized jars. Peaches will shrink during the canning process.

Place the peach filled jars on a wooden surface or a surface covered with a soft cotton towel.

Make the light syrup by dissolving 3 tablespoons sugar in 1 cup of water, and boil for 1 minute.

Fill the jars with the hot simple syrup. Remove any air that’s trapped in the jar by using a skewer to poke out air bubbles, or by gently tapping the bottom of the jar on the cloth covered counter.

Make sure the rim of the jar is free from any fruit.

Place the lid on the jar but do not put the ring on the jar.

Preheat the oven to 300° F.

Fold a towel into a baking pan, and fill the pan with 1 & 1/4–inches of water.

Stand the jars about 2 inches apart in the water bath (bain marie), and place the baking pan in the oven.

Bake for 50-60 minutes for jars below 32 ounces, or 60-70 minutes for jars 32 to 64 ounces.

Carefully remove the jars from the oven and the baking pan, one at a time. Place the screw band ring on to seal the jar, immediately, and place the jars on a towel lined or wooden surface. Leave undisturbed until completely cool.