First, place your peaches, whole, on large baking sheets and freeze them.

Run these peaches under cool water.  They'll peel themselves!  And you won't burn yourself like you might if you blanched them.

Slice them up and add them to your jars.

To this, you will add 1 tsp. of lemon juice (to preserve color).  It's safer than citric acid, which is derived from corn and may be genetically modified.

Mix 7 cups of water with 1/4 cup honey.  See, this isn't very sweet.  But when it sits with the peaches, the juice will be delicious.  My kids beg to drink it.  Last year, when I got lazy and ran out of honey, I didn't even use it.

Fill each jar with this "syrup."

Add the lid and tighten gently, but don't screw on as hard as it goes.

Place the jars into your canning pot, with a rack or something on the bottom to protect the jars.  I use a quilted hot pad for this purpose.  You can read more about my equipment in my equipment and water bath method posts.

Fill the pot up with cool water.  Turn it on high (or nearly high), and wait for it to reach a rolling boil.  Then, set your timer for 20 minutes.

When it's done, turn the pot off and give it a few minutes to settle down and stop the rolling boil.  Then, use a jar lifter to remove your jars and set them aside.  Allow them to cool, and listen to their fun little "pops" as they seal!