Open kettle canning is not safe for any product and is not recommended. Hot packing is recommended for all fruits because it is safer and makes fruit easier to pack in jars. Hot packed peaches are less likely to float than peaches canned by the raw-pack method. It is safe to can peaches without sugar either in juice or water. Peaches canned in light or medium syrup are firmer and have better color and flavor, however.
Artificial sweeteners tend to turn bitter from the heat used in canning.
If you are watching calories, it's better to can peaches in water or juice, and add artificial sweetener before serving. For drying, select firm-ripe peaches that are heavy for their size. Before drying, peaches are usually peeled and halved or quartered. The pit should be removed Peaches require an antidarkening treatment before drying to prevent browning. Dried peaches, slightly plumped, can be used in quick breads, chutney, cobblers, cookies, granola and pies.