Step 1: Prepare your canning equipment by sterilizing 7 quart-sized jars and keeping them warm in a low oven or simmer pot.
Step 2: Create a light syrup by combining 5 cups of water and 2 cups of sugar in a large pot. Bring to a boil, then reduce heat to keep warm.
Step 3: Blanch the peaches by placing them in boiling water for 45 seconds, then immediately transferring them to a large bowl of ice water.
Step 4: Slip the skins off the peaches, cut them in half, and remove the pits. Place the halves in a bowl of water with a splash of lemon juice to prevent browning.
Step 5: Use the hot pack method: add peach halves to the simmering syrup and cook gently for 2 minutes.
Step 6: Pack the hot peaches into the sterilized jars, cavity side down. Ladle hot syrup over them, leaving 1/2 inch of headspace.
Step 7: Remove air bubbles with a plastic utensil, wipe the rims of the jars with a clean damp cloth, and secure the lids and bands.
Step 8: Process the jars in a boiling water bath canner for 25 minutes (adjust for altitude).
Step 9: Remove jars from the canner and let them cool undisturbed on a towel for 24 hours before checking the seals.