For Acidic fruits and veggies (think tomato, pickle, strawberry, etc) you can use a hot water bath to process and seal the jars. A hot water bath is nothing more than a large pot that you fill with boiling water and add canning jars to. You then process the food you are canning to specs designed to destroy bad bacteria in that particular food (different for all) and the jars seal themselves and are shelf ready with a shelf life that can last a few years.
You really only need a few supplies to hot water bath. The first is a supply of mason jars. (If you have a big lots or dollar general these are the most economical locations for new jars). If you peruse garage sales though, you can often find them and everything is re-useable except the lid. Being that they are glass, they are completely sterilize-able (did I just make up a word?) Then a large pot and a jar lifter. (the funnel pictured is actually optional). I also highly recommend this book: The ball blue book of Canning. Literally has everything you need to know about canning.
Jars (with lids and rings of course)
Your jars must be clean and it is best to run them through the dishwasher or heat in the boiling water for 5-10 minutes to ensure they are sterile.
Now lets start by blanching the peaches. This basically makes the skin of the peach slip off. All you do is boil water. Drop in peaches. Remove peaches and dunk in ice water. The skins then just kinda slip off.
For this batch I put 10 cups of water and 3 cups of sugar. It was not overly sweet but there was way more liquid than I needed.