use this as a visual guide but consult the Ball site for processing basics and procedures for canning and preserving.
PEAL blanched peaches by rubbing off the skin. If this is difficult than blanch for a few more seconds/minutes. I try not to over cook because they will get processed in the end.
WASH the excess skin off.
CUT & HALVE peaches with sharp knife.
PIT the peaches by placing thumb under pit and dig out.
Now you are ready to place the peaches in jars.
with Honey Syrup
1 cup raw honey
8 cups warm water
(no need to boil but you may to dilute the honey faster).
FILL jars with halved peaches placing them face down one on top of the other.
POUR prepared honey syrup into jars over the peaches. Fill the jars to just below the rim (leaving 1 inch head space).
CLOSE jars with lids and rings.
PLACE jars into prepared water bath processor.
COOK again consult the Ball Blue Book for specifics on processing time and procedures.
This is also a fantastic site for water bath canning basics: