Instructions:
Bring a large pot of water to a boil. Gently lower the peaches into the boiling water for about 30 seconds, then transfer them immediately to a bowl of ice water. Slip off the skins easily once cooled.
Slice the peaches in half, remove the pits, and cut into quarters if preferred.
In a separate saucepan, combine the water and sugar to make a light syrup. Bring to a boil, stirring until the sugar dissolves completely. Add the lemon juice and vanilla extract, if desired.
Pack the peeled peach halves or slices into sterilized jars, leaving about ½ inch of headspace. Pour the hot syrup over the peaches, covering them completely.
Wipe the jar rims clean, seal tightly with lids, and process in a boiling water bath for 25 minutes to preserve.
Remove from the pot and let cool completely. Store in a cool, dark place.
Enjoy these sweet, syrupy peaches all year long — perfect over ice cream, pancakes, or in a cobbler.
Serving Ideas
Spoon over vanilla ice cream
Add to pancakes or waffles
Use in cobblers and crisps
Stir into yogurt or oatmeal
Layer in trifles and cakes
Helpful Tips
Choose firm, ripe (but not overripe) peaches for best texture.
For lighter syrup, use 1½ cups sugar instead of 2.
To prevent browning while slicing, place peaches in water with a little lemon juice until ready to jar.
Sweet, tender, and beautifully golden, homemade canned peaches bring sunshine to your table no matter the season. 
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