Prep and Cook Time: about 2 hours. Notes: Susan Johnson of Palo Alto, California, flavors her peaches with sweet spices and peppercorns. Crack cardamom pods slightly with your fingers, keeping seeds in pods. To peel peaches, immerse in boiling water for about 30 seconds. Lift out with a slotted spoon, let cool, then pull off skin. At altitudes of 1,000 to 3,000 feet, process jars for 30 minutes; from 3,000 to 6,000 feet, process for 35 minutes; above 6,000 feet, process for 40 minutes.