Blanch peaches (dip in boiling water for 10 - 15 seconds, immediately put into cold water), half, peel and remove seed. Place peeled halves in dishpan of cold water until you are ready to pack the jars. You may need to quarter the peaches to fit through the jar opening.
Syrup (this will do approx. 7 quarts of peaches):
8 cups water
3 cups sugar (can use a little less if desired)
Boil until sugar dissolves.
Start waterbath canner heating - this can take a while. You need enough water in it to cover the tops of the jars when you put them in.
Fill jars with peaches, leave 1/2" of "headspace". Holding your hand over the mouth of the jar, turn it over to drain out excess water. Fill jars with hot syrup, use a table knife to get out major air bubbles. Fill to the bottom of the rim. Wipe off rim w/ damp, clean cloth. Put on lids (having been boiled to sterilize and soften the rubber) and rings. Place in boiling waterbath.
Waterbath (gentle rolling boil) for 25 min. for quarts.
Let jars sit for 24 hours before removing rings if you take them off. You can refrigerate any unsealed jars and use them sooner for eating, cobbler, pie, etc.
Hope this is quick, easy and simple enough :)