Today the peaches are ready. Perfect! I'll be canning them today.
And...in a blackbelt tightwad move, I'll be saving the peels for this:
8 cups peach juice (from peelings)
4 cups sugar
Method: Save all washed, sound pieces and peelings from fruit used for preserves and pickles. Cover with water and cook slowly in a covered saucepot until soft. Then put in a cheesecloth bag and press to remove all juice. Drip the juice through a jelly bag and measure. Place in a sauce-pan and heat. When it boils vigorously, add sugar at the rate of half as much sugar as juice. Boil rapidly until the consistency of honey. Pour into hot jars, leaving 1⁄4-inch headspace. Wipe jar rims and adjust lids.
Process (10 minutes boiling water bath for pints)