Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from the canner, drain, and place on the towel. Keep the rest of the jars in the canner so they stay hot.
Use your canning funnel and ladle, to fill the warm jar with hot peaches and top off with the syrup leaving 1/2-inch headspace.
Run your bubble popper through the peaches to release air bubbles. Adjust headspace if necessary to maintain 1/2-inch headspace.
Wipe the jar rim with a clean, damp kitchen towel. Place a lid on the jar, gasket side down. Screw the metal band down fingertip tight.
Place the jar back into the canner with the jar lifter, and repeat with the remaining jars.
Once all the jars are in canner, adjust the water level to two inches above the tops. If adding water, pour the water in between the jars and not directly onto them.
Cover the canner and bring to boil over high heat. Once water boils vigorously, process pints for 20 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (see notes below).
When processing time is complete, turn off the heat and allow the canner to cool down and settle for about 5 minutes.
Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place on the towel. Keep upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate and use within a few days.
Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months. Yields about 9 pint jars of peaches.