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Ripening and Storing. When you bring your harvest home, some peaches may be ready to enjoy immediately. However, it usually takes a few days at room temperature for them to fully ripen. Lay the peaches flat on a counter or table and check daily for ripeness which is indicated by a deep yellow background color and when the fruit yields slightly to pressure from your thumb.
Drop cut fruit into mixture of 1 gallon water and 2 tablespoons each salt and vinegar. This will help to keep peaches from darkening. When all the fruit has been cut, rinse with water and drain before packing. Cold Pack into sterilized jars and cover with boiling sugar syrup leaving 1/2 inch head space. Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles.