Peel peaches by scoring an "x" in the bottom of each fruit, submerging in boiling water, and shocking in water with ice cubes.

Slice or halve peeled peaches.

In a large stockpot, combine water and granulated sugar. Bring to a boil.

Add peaches to boiling syrup and simmer for 2 minutes. Remove from heat.

Carefully pack prepared jars with hot fruit. Cover with hot syrup, leaving 1/2-inch headspace. Remove air bubbles with a chopstick and adjust canning liquid if needed to fulfil headspace requirements.

Load jars into water bath canner and process for 20 minutes (pints) or 25 minutes (quarts). See notes for altitude adjustments and guidelines for pressure canning.

Remove jars from canner after processing and use a canning jar lifter to transfer hot jars to a clean surface lined with a kitchen towel—leave at least 1 inch of space between each jar.

Allow the jars and their contents to come to room temperature (this will take between 12 and 24 hours).

Check seals on each jar, storing any unsealed jars in the refrigerator; use within 5 to 7 days,

Remove bands from sealed jars. Label, date and store canned peaches in a cool, dry location away from direct sunlight for up to 18 months.