Canning Peaches - Mom

 Drop peaches in a pot of boiling water for 1 minute, to easily remove skin.

Clean jars, Lids should be in a pan of boiling water while waiting to seal the bottles.

Ration of Water to Sugar is 2 to 1 (ie. 4 cups water, 2 cups sugar)

Peal and slice peaches and layer tightly in a quart sized jar. Pour hot sugar water over fruit. Stick a knife in along the edge to release bubbles.

Have cooker pot full of water, heating up while doing the above process. Lower filled jars with lids and rings down in and bring to a boil. Boil for 20 minutes. (Does not need to be a super rolling boil)

Label the lids with the year you canned, and that's it!