Lots of peaches
Lots of sugar
Quart mason jars
Before you begin ... make sure that your peaches are almost completely ripe. Not mushy, not crunchy ... it's best if they are almost totally ripened.
Peel all of your peaches and put them into a bowl of salt water to rest, until you've finished peeling all of your peaches. (You can peel them with a potato peeler, or you can blanch them and then pull the peels off -- I tried blanching, it didn't work so well, so I used the potato peeler)
Before you begin slicing up your peaches, pour about 3 inches of water into each quart mason jar and then put 3/4 cup sugar in each jar. (NOTE: 3/4 cup sugar for each QUART jar, not pint) Stir the sugar and water in each jar until it is dissolved.
Once all of your peaches are peeled and your jars have the water/sugar mixture ready to go, slice the peaches into quarters, removing the pits. Fill up each jar, to the curved neck with peaches, then fill the rest of the way with water. Repeat. Repeat. Repeat.
Process the quarts in a water bath canner, boiling them for 20 minutes. They will stay fresh and delicious on your pantry shelf for up to one year. YUMMY!!