Bring a pot of water to a boil and submerge peaches for 30-90 seconds.  Remove with a slotted spoon and cool in ice water.  Peel the peaches with your hands, the skins should slip off easily.  If they don't repeat the boiling process.

Slice the peaches in half and remove pits.  They can be canned as half peaches, or sliced, it's up to you. 

Bring 10 1/2 cups water and 1 1/4 cups sugar to a boil in a stockpot.  Stir to dissolve the sugar.  Add peaches and cook for 1-2 minutes.

Ladle hot peaches into prepared quart canning jars (or pints if you prefer).  This recipe should yield a full 7-quart canner batch.  

Top the peaches in the jars with syrup, leaving 1/2 inch headspace.  Remove air bubbles and seal with 2 part canning lids.

Process in a water bath canner, 20 minutes for pints and 25 minutes for quarts under 1000 feet in elevation.  If you prefer to pressure can, process for 10 minutes at 5 pounds pressure in a weighted gauge pressure canner.  (Use 6 pounds in a dial gauge pressure canner.)