I do alot of gardening in my spare time, and also canning so here are a few of my favorite ways to preserve summer.

Peach Cobbler
¼ cup
2 Tbsp. butter
¾ cup All Purpose Flour
2 Tsp. Baking Powder
¾ cup Milk
2 Cups sliced Peaches

Melt butter in a 2 quart baking dish. Combine 1 cup sugar, flour, baking powder. Add milk and stir until mixed. Pour batter over butter in baking dish. DO NOT STIR!
Combine Peaches and remaining 1 cup of sugar, spoon over the batter do not stir. Bake at 350 for 1 hour.

Easy Pickles
4 cups white vinegar
8 cups water
½ cup Kosher Salt
Boil the mixture for 15 minutes. Have cucumbers packed into hot sterile jars with dill, garlic or whatever seasoning you prefer. You can also substitute peppers for cucumbers etc.

Peach Peels & Pits Jelly
1 pack of pectin
3 cups of sugar

Directions:

1.Place a minimum of 4 qts peelings and seed in heavy pan.
2. Barely cover with water.
3. Bring to boil and let simmer for about 30 minutes.
4. Let stand overnight.
5. Strain juice through cheesecloth.
6. Measure 3 cups juice into pan.
7. Add 1 pkg powdered pectin.
8. Bring to a rigorous boil and add 3 cups sugar.
9. Boil juice rapidly until drops sheet off spoon as in jelly testing.
10. Skim off foam.
11. Pour into sterilized jars to within 1/2 inch from top.
12. Band and process in water bath for 5 minutes
This will work with any stone fruit, example plums or apricots etc.

Pear Butter
1.	Peel and slice pears
2.	Puree the pear slices
3.	Pour the Pureed pears into a saucepan
4.	Add sugar and cinnamon to taste
5.	Bring pears to boil and simmer until the puree has thickened and is half of its original size
6.	Pour into sterilized jars to within 1/2 inch from top.
7.	Band and process in water bath for 5 minutes

This will also work to create applesauce or apple butter