Step 1

Sterilize canning jars by running them through a cycle in the dishwasher.

Step 2

Place the canning lids in a pan of warm water and simmer until ready to use.

Step 3

Fill a large pot with hot water and bring it to a boil on the stove.

Step 4

Fill the sink with cold water.

Step 5

In another large pot, combine the 12 cups of water and 6 cups of sugar. Stir to dissolve the sugar and bring to a boil. Remove from heat. Add 1/4 cup Fruit-Fresh and set aside for later.

Step 6

Carefully place several peaches in the large pot of boiling water. All peaches should be totally covered by water.

Step 7

Set a timer for one minute. Remove the peaches from the boiling water and place them in the sink filled with cold water.

Step 8

Repeat this process until all the peaches are in the cold water.

Step 9

Add 1 quart of cold water and 1/2 cup of lemon juice to a large bowl.

Step 10

At this point, peeling the peaches should be easy. The peach skins should slide off without even using a knife. If the a peach is less ripe, it may require a little peeling.

Step 11

Cut the peaches in half or slice them and remove the pits. Place the halved or sliced peaches in the large bowl filled with water and lemon juice. Stir the peaches into the water and lemon juice as you slice them to avoid discoloration.

Step 12

Place the sterilized jars right side up on a large cookie sheet. This helps keep spills to a minimum.

Step 13

Add 1 tablespoon of lemon juice to each jar.

Step 14

Pour 1 cup of the light syrup into each jar.

Step 15

Fill each jar with the halved or sliced peaches. Leave 1/2 inch at the top of each jar.

Step 16

Add more syrup to fill the empty spaces between the peaches and to cover the fruit. There should still be 1/2 inch unfilled space at the top of each jar. You will likely have some light syrup left over after filling the jars.

Step 17

It's important to get all of the trapped air bubbles out of the jar before sealing. Slide a clean knife down the inside of the jar in four or five places to release the bubbles.

Step 18

Clean any syrup from the jar rim before placing the heated lids on the jars.

Step 19

Use a magnetic lid wand or fork to carefully remove a canning lid from the simmering water on the stove. Do not dry it or touch the lid with your bare hands. It will be hot and you don't want to contaminate it. Place it directly on the top of the jar as pictured.

Step 20

Tighten the screw rings firmly on each jar.

Step 21

Fill a water bath canner 1/2 full with warm water.

Step 22

Place the jars on the wire rack and lower the jars into the canner.

Step 23

Add more water to cover the jars with 1 inch of water above the jars.

Step 24

Cover with a lid, and watch for it to boil.

Step 25

Once it reaches the boiling point, set a timer for 25 minutes for elevations of 0-1,000 feet (Check exact processing times for your elevation HERE)

Step 26

Reduce the heat to the point where the water is still boiling, but not at a raging boil that makes a sauna in your kitchen and a mess on the stove.

Step 27

When the time is up, remove the jars from the boiling water and let them cool on a counter in a non-drafty area.

Step 28

Once jars have cooled, make sure they have sealed properly and store them in a cool, dark place.