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
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Spoon over vanilla ice cream
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Add to pancakes or waffles
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Use in cobblers and crisps
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Stir into yogurt or oatmeal
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Layer in trifles and cakes
Helpful Tips
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Choose firm, ripe (but not overripe) peaches for best texture.
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For lighter syrup, use 1½ cups sugar instead of 2.
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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. 
