Salt/Ascorbic acid tablets used according to package directions
1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Bring sugar and water to boil, stirring down crystals from sides of pan.
Cover peaches with boiling water; let stand for 1 minute; cool quickly under running water.
Peel and put in pan of cool water, with either slight amount of salt or ascorbic-acid tablets added to prevent browning.
Do not let stand for more than 15 to 20 minutes.
Add 8 to 10 peaches at a time to syrup; simmer for 10 minutes, or until tender.
Lift out into hot sterilized jars, filling to 1/2 inch from top.
Put lids on to keep peaches hot.
Spoon 2 to 4 tablespoons brandy into each jar.
Bring syrup to boil and fill jars clear to top; seal.