Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from the canner, drain, and line up on the towel.
Use your canning funnel and ladle, to fill the warm jars with hot peaches and top off with the syrup leaving 1/2-inch headspace.
Run you bubble popper through the peaches to to release air bubbles.
Wipe jar rims with a clean, damp kitchen towel. Place the lids on the jars, gasket side down. Screw the metal band down fingertip tight.
Place jars into canner with the jar lifter. Adjust the water level so it is at least one inch above the jar tops. If adding water, pour the water in between the jars and not directly onto them. Use the hot water from the small pot your lids were warmed in.
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).
When processing time is complete, turn off heat and allow the canner to cool down and settle for about 10 minutes.
Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face.
Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
After 12 to 24-hours, check to be sure jar 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 jar and use up within a few days.
Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields about 9 pint jars of peaches.