Wash the peaches and prepare a sink with ice water.
To blanch them, get a pot of water at a rolling boil, stick a few peaches in for about 30 seconds and then spoon out and place in a sinkful of ice water.
Prep other supplies: Set up canner, boil lids and jars to sanitize, start sugar water (2 c sugar to 10 c water).
Begin slicing, leave skins on until you cut them in half. Pull skins off and slice each half into 4 pieces.
Fill each sterile jar full of peaches, then pour hot sugar/water mixture over the top, leaving 1/2 inch of space at the top of the jar.
Put sterile lid on and tighten with lid ring.
Process in canner/water bath for 30 minutes, take out and let cool.
Notes
For medium syrup, use 3 cups sugar to 6 cups water.For heavy syrup, use 4 cups of sugar to 6 cups of water.