To prevent darkening, keep peeled fruit in abscorbic acid solution. For peach halves, place fruit in layers, cut side down. Process in a boiling-water canner for 35 minutes at altitude of 3,000 to 6,000 feet. Makes one canner load of 7 quarts. Dip fruit in boiling water for 30 to 60 seconds until skin loosens.
Place peaches in a sugar water or abscorbic acid solution to keep from darkening.
Cover canning jar with sterilized lids and bands.