Pick or purchase 20 pounds of ripe peaches which are soft but not mushy when gently pressed with your thumb.
Sanitize 7 quart jars by running your jars through a cycle on the dishwasher, and gather all supplies and ingredients.
Simmer the canning lids by adding about 2 cups hot water to the small saucepan. Set it on the stove top at a low simmer. Carefully place lids on the bottom of the pot, rubber side up, making sure not to touch the rubber.
Make syrup by combining 5 1/2 Cups hot water with 1 cup sugar in a large sauce pan. Stir over low heat until dissolved and leave the syrup simmering until you are ready to fill the jars.
Blanch, peel, and slice peaches by boiling them for 90 seconds and quickly removing from the water. The peels will easily slip off as you cut them in half and pull out the pits.
Add 1 teaspoon lemon juice to each jar. Pack the peaches into quart jars as tightly as possible, removing air bubbles with the handle of a wooden spoon depressed along the inside of the jar.
Fill the steam canner with water just below the inside rack and begin to boil.
Meanwhile, use a clean, damp cloth to wipe the mouth of each jar dry. Use salad tongs to carefully remove a lid from the simmering water. Gently shake excess water away and place the lid on the rim of the jar with the rubber side touching the rim. Screw the ring over the lid. Do not over tighten.
Place the filled jars in the center of the steam canner rack. Cover with the lid. Steam will begin to flow out of the center hole of the canning lid. When the steam column is about 8 inches long, start the timer for 30 minutes.
After steaming is finished, turn off the heat. Wait 5 minutes before carefully propping the lid open with the handle of a wooden spoon. Leave the spoon and let the steam release for at least 30 minutes before removing the jars. If jar lids can be depressed with a clicking sound, turn the jar upside down and let it sit on your counter over night to finish sealing. If the lid does not click, it means you have successfully sealed the lid, and you are done! Let the jars cool on a dry towel for 24 hours before wiping clean and storing in your pantry.