To remove the skin from peaches you bring water to a boil. Then drop in your peaches. Cook for 1 minute. Remove the peaches and put in cold water. Once you are done with all your peaches then you begin to remove the skins and halve or slice them to can.
I prefer to hot pack peaches. Peaches can be cold packed or hot packed. Hot packed peaches tend to can better than cold pack. To cold pack you will put your peaches right into the jars as you peel and halve or slice. Then fill with your hot syrup. To hot pack you will cover the peaches with water or syrup and bring to a boil. Remove from the heat and put in your jars. I cover my peaches in water. Then I use a slotted spoon to fill my jars. Once the jars are filled then I put the syrup in. I allow the jars to settle some so they can be nice and filled. If the jars are packed tightly and you let them settle it will help your fruit or veges from rising a lot after the canning process. I also make my syrup in a separate pot. This way I can reuse my syrup for another batch and it will keep well in the fridge. You can can fruit in water, syrup, or fruit juice. Syrup or fruit juice helps your fruit keep its color better. I have a friend who cans her fruit in appel juice. So after her kids eat the fruit they then can drink the juice it is canned in. I normally use a light syrup which is made by combining 1 part sugar to 3 parts water. Basically 1 cup of sugar and 3 cups of water. Bring to a boil and cover your peaches leaving 1/2 inch head space.
Wipe your rims clean then adjust your lids and process in a boiling water bath. If you hot pack you process pints for 20 minutes and quarts for 25 minutes. If you cold pack your peaches you process pints for 25 minutes and quarts for 30 minutes. I canned another 7 pints of peaches. I canned 5 pints a few days ago. I will keep canning peaches every couple of days until they are all canned.