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Select your peaches. Place the peaches in a bowl. Blanch peaches in boiling hot water. Quarter the peaches. Pour cup of lemon juice onto the peaches.
Freestone peaches are peaches where the flesh removes easily from the pit. These are the easiest peaches to can. Freestone peaches are the peaches most commonly found in grocery stores and markets. Keep in mind that it takes about 5 large peaches to fill 1 quart jar. Run the peaches and bowl under cold water. Blanching peaches makes it easier to peel the peaches and stops the enzymes from degrading the flavor during storage. To do this, fill a pot with water and bring it to a boil. Put the peaches in the boiling water and make sure that they are submerged. Leave the peaches in the water for 40 seconds. If the peaches are slightly under-ripened, leave them in the boiling water for 1 minute. Place the blanched peaches on a cutting board and use a knife to cut them in quarters. Throw away the pits. The lemon juice will keep the peaches from browning.