Select ripe peaches that are mature. You do not want them to feel mushy or as hard as a rock.
Heat 6 cups of water in a saucepan. Add 2 cups of a sugar substitute and stir frequently until the sugar dissolves. Keep the solution hot, but do not allow it to boil.
Sterilize the canning jars and lids in a pot of boiling water.
Rinse the peaches under cold running water to remove any debris and dirt.
Boil a pot of water. Boil the peaches for 20 to 45 seconds, then place them in a bowl of ice water for 3 to 4 minutes.
Remove the skins from the peaches. The skins will slide off. Cut the peaches into slices or quarters with a sharp knife. Remove any bruises or brown areas and throw out the pits.
Sprinkle ¼ cup of lemon juice over the peaches. Stir the peaches so the lemon juice covers them to prevent them from browning.
Pour the peaches into the hot sweetener solution for 5 minutes. Remove the peaches with a slotted spoon and fill the canning jars with them. Leave ½ inch of head space. Remove any air bubbles from the jars by inserting a spatula in between the pieces of fruit.
Pour the sweetener solution into the canning jars. Leave ½ inch of head space. Wipe the tops of the jars with a clean towel to remove any debris, then attach the lids with screw rings.
Place the jars into a water bath canner. Follow the manufacturer’s directions to use your water canner appropriately. Boil the jars for 20 minutes.
Remove the jars with jar tongs and allow them to cool. Do not let them touch each other while they cool. Press the center of the jars, and if they pop or make a popping noise, they did not seal properly. You can place these unsealed jars in the refrigerator and use them within one week.
Store the canned jars in a cool and dark environment for up to a year.
Select ripe peaches that do not feel mushy or too hard. You will need five peaches for 1 quart.
Add 2 cups of water to a saucepan on the stove top over medium-high heat. Add 2 cups of a sugar substitute, and stir slowly until it dissolves. Remove the saucepan from the heat once it dissolves. Allow the liquid to cool completely.
Rinse the peaches under warm water to remove any dirt and debris. Fill a large pot with water and bring it to a boil on the stove top. Place the peaches into the boiling water for 20 to 45 seconds, then remove them with a slotted spoon and place them into a bowl of ice water for 3 to 4 minutes.
Peel the skins off the peaches. The skin will slide off the fruit. Remove any bruises and discolored areas from the peaches. Cut them into slices or quarters and remove the pits.
Sprinkle ¼ cup of fresh lemon juice over the peaches. Stir so the juice covers the peach slices.
Combine the peaches with the sugar substitute in a bowl. Stir so the sweetener mixes well with the peaches.
Place the peaches into zipper-sealed freezer bags and leave ½ inch of head space. Remove as much of the air as possible by inserting a straw into the bag and sealing the bag around the straw. Suck out as much of the air as possible, remove the straw and seal the bag.
Write the date on the freezer bags with a permanent marker. Thaw the peaches in the freezer overnight.