Wash and drain peaches. Cut into halves, pit and peel. Treat to prevent darkening. Cook a few peaches at a time in water until heated through. Drain. Pack hot into hot jars, leaving 1/2 inch head space. Heat apple juice and pour over peaches, leaving 1/2 inch head space. Remove air bubbles. Adjust caps.

Process pints 20 minutes, quarts 25 minutes in boiling water bath. Yield for original recipe 12 pounds peaches, about 5 quarts. 52 calories per 1/2 cup serving.

My Note: The original recipe called for 2 1/2 cups apple juice - should be about 2 1/2 quarts (because 3 pounds of peaches required about 2 1/2 cups of juice). I cut the peaches in slices and made 7 half-pint jars. Heated slices of about 4 peaches at a time for 1 minute in the microwave, and heated the apple juice about 3/4 cup at a time in the microwave in a 2 cup measure.