Originally Posted by terry leffler
When they're as ripe as you want them (not too soft, as they cook in the water bath & soften more) drop them in boiling water ( a few at a time) for a minute or so & them put them in ice water - the skin will come right off. Then you score around the peach with a knife - right to the pit. Grab with both hands & twist & it should come apart in half where you can cut out the pit.
this is my favorite canning trick. works great with peaches & tomatoes. as for sugar, i prefer a very light sugar to water ratio. with just water it seems as if the peach flavor leaches out into the water. with all the work you put into canning you do want a good result. sugar or fruit juice will help keep the flavor intact.