canning peaches

I canned some peaches yesterday. Usually I like to take pictures of each step so everyone can see how hard I work, I mean how fun it all is but yesterday I forgot so all you get to see is a pic of the jars when I first took them out of the water bath. I decided to try a new recipe for the syrup because the other one had so much sugar in it. I have not tasted them yet but it sure smelled good. All I had to do was put a pot on with about 10 cups of water and 4 tsp honey, that is a 2 tsp honey to every 5 cups of water ratio. I heated this while I peeled the peaches to put in the jars and after the syrup started boiling I reduced the heat to a simmer. I then put 1/8 tsp fruit fresh (absorbic acid) into each jar to help keep the peaches looking pretty and filled each jar with sliced peaches. I then poured the syrup over the peaches and put lid on. After all the jars are filled I put them in a hot water bath canner to boil for 25 minutes and voila! I now have some yummy canned peaches. I then simmered the peach skins for a while, drained off the juice, put in a jar and put in fridge to save for making peach jelly later. I waste as little as possible. I then took the cooked skins to the chickens after they cooled. The only things that got thrown out was the seeds. Also, the few peaches I had left that would not be enough to fill a jar, I either ate or sliced and froze.