I have arranged my work area carefully. At the bottom left is a basket to sort out peaches which are not ripe enough to can yet. On the stool is the bushel basket of peaches straight from the trees. In the left sink is a bowl for damaged fruit, pits and skins. I work in the right sink skinning and cutting scalded peaches, and immediately submerging them in the large bowl to the right which has fresh squeezed lemon juice added to water to prevent the peaches from turning brown. Once enough peach halves are in the bowl, I will pack them into jars and add the scalding hot syrup. Any air bubbles among the fruit are released by sliding a stainless steel butter knife along the inner sides. The jars are topped off to the specified head space with hot syrup. The sealing surface of each jar is wiped off, and the lid and ring are added. Then they are ready to go into the water bath or steam canner. A pressure canner is not needed for fruit like peaches.