Storing fresh peaches for a long time
Freezing  

1) Wash and peel the ripened peaches. Peel them the same way you do tomatoes - boil water, drop the peaches in for 1 minute, then drop them into ice water. The skin should just slide right off.  Slice in half and remove pits. You can leave them in halves, quarter them, or slice them. I prefer slices.
2) Mix w/ sugar &amp; ascorbic acid. Dissolve 1/4 tsp ascorbic acid (available in canning section at grocery store) in 3 TB cold water; mix this along with 2/3 cup sugar into each quart of peaches.
3) Pack into freezer containers or baggies, leaving headspace (room for expansion during freezing). 


Canning   

1) Same as step one above.
2) Fill hot, sterilized canning jars with fruit and hot water (or juice or syrup - syrup), leaving 1/2 inch headspace. You can make canning syrup for peaches by combining 6 1/2 cups water with 3/4 cup sugar.
3) Put on lids and process. You must use a pressure canner for peaches.
4) You'll want to check out this link for processing times, as the time and pressure depends on your altitude and the type of canning pot you use.