Preparation

FIRST  In a large saucepan, dissolve sugar and water over medium-high heat. 

Bring water to a boil in a large stock pot.  Using tongs, transfer lids, rings, and jars to water and boil for 5 minutes.  Remove, using tongs, and let drain on towel.

NEXT  While jars are still warm, fill each with sliced peaches and top with sugar syrup, leaving ½” headspace at the top of each jar.  Remove air pockets by pressing peaches down with the end of a wooden spoon.  Secure jars with lids until they are finger tight and process jars in boiling water for 25 minutes. 

LAST  Remove jars from pot using tongs or a jar lifter and lay on towel to cool.  Once jars have cooled and lids have sealed, tighten lids and store in a cool, dark place for up to a year. 

NOTE  To prevent peaches from turning brown, you can soak them in a solution of  1 teaspoon of citric acid or fruit fresh or 3000 mg Vitamin C per cup of water.  Allow the sliced peaches to soak while sterilizing jars and making simple syrup.