We just got back from a peach buying trip to Michigan. Got 1 1/2 bushels. When canning peaches, I always use a light syrup, the true peach flavor comes through so much better than using a heavier syrup. You should be able to find a recipe for this in a good basic cookbook, Better Homes & Gardens is what I use, also visit the website www. canning-food-recipes.com/canning fruits.htm. I also last year got "Ball Blue Book of Preserving". Lots and lots of advice and recipes. I ordered it over the web, don't remember the cost.
Light syrup: 2 cups sugar, 4 cups water, yields 5 cups. While heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil. Fill jars while syrup is still boiling hot.
Good luck. I love canning peaches, and I especially loving eating them in the cold winter months!
Julie
p.s. another website: www.homecanning.com