Prepare jars and lids per USDA canning standards.

Measure the sugar and water into a large pot. Heat on low and allow the sugar to dissolve while slicing the peaches.

Squeeze the juice from ½ a lemon into the bottom of a large bowl.

Peel and slice the peaches into ¼ ths putting the peach slices into the bowl with the lemon juice to prevent browning. Add more lemon juice as needed if peaches begin to darken.

Remove about half of the water & sugar from the pot and reserve.

Bring the remaining sugar water to a boil. Add as many of the peach slices as possible into the pot of boiling sugar water. Stir the peach slices for a couple of minutes until the peaches are heated through.

Remove one pint jar from the hot water at a time. Into each jar place 1 tablespoon lemon juice, ½ a cinnamon stick, 1 vanilla bean cut in half and split.

Carefully ladle peaches into each jar. Fill each jar with the light syrup leaving ½ inch headspace.

Remove all air bubbles by running a chop stick or similar non metal item around the edges of each jar.

Wipe rim of jar with a damp paper towel.

Place a flat lid and band on each jar. Set filled jars aside.

Repeat as needed filling all of your jars until you run out of peaches.

When the light syrup gets low in the large pot replenish with reserved syrup and bring to a boil.

Process filled jars in a hot water bath for 20-30 minutes.

After five minutes remove each jar from the canner and cool on a towel for 24 hours.

Check for a proper seal before storing.