This recipe is from a friend who owns a peach orchard. I followed it for 2 batches of 7 quarts last week and it worked beautifully.

I used 36 large peaches for first batch & 54 small peaches for the other batch.

Wash & peel peaches (or blanch for 1 minutes, plunge in cold water, & slip skins). Cut into quarters, place in soup pot, and add 2-3 tablespoons of lemon juice. (I had to split into 2 batches because my pots aren't large enough). Cook over low-medium heat for about 10-15 minutes, stirring carefully a few times. Ladle peaches into hot jars and use the juice as syrup to fill the jars, leaving 1/2" headroom. If you don't have enough juice, add boiling water to jars. Place in hot water bath for 35 minutes at altitude 3000-6000 ft.

HAPPY CANNING!