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.
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.
Process pints 20 minutes, quarts 25 minutes in boiling water bath.