Should you be so lucky as to still have access to peaches, and should you decide to can some, may I recommend a) that you drown them in honey and b) that you can the leftover juice/syrup/nectar as a base for delicious cocktails for sometime in the future?
Peaches in Honey (for canning)
Straight out of the Ball Blue Book: Make a syrup with a ratio of 1 sugar to 2 honey to 4 water. Peel your peaches, cut them in half, and bring them to boil in the syrup. Transfer the peaches facedown to clean, hot jars and cover with syrup. Run a knife or spatula around the edges to remove air bubbles, then add more syrup if necessary. Adjust two-piece lids and process in a boiling water bath, 20 minutes for pints and 25 minutes for quarts.
Now look in the pan. There’s still syrup! Drink it now, or drink it later. To can: transfer into clean, hot jars, adjust the lids, and process in a boiling water bath for 15 minutes. Remember to remove the bands and wipe down the jars before storing them—they will be sticky.