Canned Fresh Summer Peaches

To prepare for water-bath canning:

1. Wash jars and lids in hot soapy water; rinse with warm water.
2. Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
3. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
4. Remove and drain jars and lids, one at a time, as needed for filling.

To prepare the peaches:

1. In a bowl, combine 4 quarts water and lemon juice. Fill another bowl with ice water.
2. Fill a stock pot ¾ full of water; bring to a boil. Working in batches, add peaches and boil for 20 seconds or until skins easily peel away; remove with slotted spoon and transfer to ice water.
3. Use a paring knife to slip skin off peaches; cut in half and remove pits. Place in bowl with lemon water to prevent browning.
4. In a saucepan, combine 1 quart (4 cups) water and Splenda Sweetener; bring to a boil over medium-high heat. Turn off heat; cover saucepan to keep syrup hot.

To can the peaches:

1. Drain peaches; place into prepared jars. Ladle hot syrup into jars, leaving ½” of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
2. Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.
3. Process for 25 minutes. Remove jars and place upright on a towel to cool completely.
4. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
5. Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.