The best way to peel peaches, especially if you have a lot of them, is to boil some water and drop them gently into the hot water with a slotted spoon. Let them stay in the hot water for about 1 minute, pull them out, and cool them under cold running water. After they are "boiled" and cooled the peels slip right off. If the skins do not slip off easily reboil them a little longer. Do not over-cook them however.
Then slice them and put them in a bowl with either Fruit Fresh (use directions on container) or lemon juice added to it to prevent discoloration, and a little natural sweetener if needed.
If I am making a huge batch of these to freeze in freezer bags I usually use the Fruit Fresh and sweeten them with a little non-diluted frozen apple juice concentrate (thawed), no sugar added type. They will keep in the freezer beautifully so you can enjoy them over the winter months. You may also can these peaches after peeling, just use the directions in the Ball canning book. Enjoy!
Source: My mother and I used to can a lot when I was growing up. This is just how we did it. I'm sure it was passed down from others that did canning and freezing.
By Donna Landrau from Salisbury, NC
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