For starters, here's a pretty basic but excellent one from Jim & Judie Stuit....
Canned peaches
Simple right? Easy too. But this particular one yields the best tasting jars of peaches we've ever had. Not only does the use of less sugar provide a richer more genuine "peach" flavor but, they're also nutritionally better too... Try this and let us know what YOU think....

Set out your peaches to ripen and check them daily/ They should be firm but not "hard". when they can be cut in half, pried apart and then the pit readily removed, and when the peelings come off the fruit freely, they're ready to can.

Wash and sterilize your jars. Next, make a simple syrup of 4 cups sugar to 8 cups of water then bring the syrup to a steady boil. Meanwhile, peel enough fruit to fill 7 quart jars. Put the uncooked fruit into the sterilized jars. Pour the boiling syrup over the peaches leaving 1/4 to 1/2 inch of "head space".

Wipe the rims of the jars with a damp paper towel. Apply the heated rings and lids to the jars in a 7quart water bath canner and making sure the water covers the jars completely by one or two inches. The water in the canner should be heated but not boiling. Once water is brought to a boil, proess the jars of peaches for 30 minutes with the cover on the canner. Having boining water in a teakettle can help cover the jars in teh canner;

After 30 minute, remove the jars to a towel on the counter to cool. Leave undistubed for 24 hours.