Late August and early September is peach season. Earlier peaches are best for eating fresh, later peaches are great for canning.
Based on your kitchen’s layout, figure out the best setup for good workflow. Here is what works in my kitchen:
Click to enlarge
First, set peach boxes in a convenient location. Check peaches for ripeness and bruises. Remove stems.
Place ripe peaches into the blancher basket.
This basket will be lowered into boiling water for one minute. If you do not have a blancher, peaches can be gently dropped into a large pot of boiling water, then removed with a slotted spoon.
When the peaches are removed from the boiling water, they should be immediately plunged into cold water. This will cool them off and make them easier to handle for peeling and slicing.
Cooled peaches should be removed from the water. The skins will easily slip off (note: tomatoes, nectarines, and plums can be skinned the same way).
Peeled peaches are ready to be cut. Slice peaches into a large, clean container. Some people can peach halves. I can slices because a) I can fit more into a jar, and b) we prefer to eat slices.
Scoop peach slices into clean, sterile jars.
Once jars have been filled, add water, if needed (very juicy peaches will not need water added), leaving 1/2″ headspace.
Slide a knife down the side of the jar to remove air bubbles. You will need to go all around the perimeter of the jar. Afterward, add more water if needed to bring the water level back to within 1/2″ of the top of the jar.
Carefully clean the tops of the jars, add lids and rings.
Place jars into a canner. Add hot water (along the side, not directly onto the top of a jar) until the jars are submerged, and the water level is 1/2 – 1 inch above the jars.
Place a lid on the canner and bring the water to a boil. Once the water is boiling, process the peaches for 30 minutes.
Use a jar lifter to remove hot jars from the boiling water. 
Set the jars on a towel to cool. You will hear the lids seal.
After jars have sealed and cooled, remove the rings and wash the jars.
Don’t forget to label your canned goods. It’s important to write the date on the lid/label, so that in the future you will know when the food was canned.
One dozen 25# boxes of peaches yields 90 quarts of peach slices and a dozen pints of peach jam, after our family has had our fill of fresh peaches.
See also the National Center for Home Food Preservation’s canning information, and the ever-changing USDA Complete Guide to Home Canning book for current safety recommendations.
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