First a disclaimer: Experts do NOT recommend canning using a steam canner. Utah State Extension advises to only bottle high acid foods using a steam canner. (More information
HERE.)
Buy freestone peaches. Clingstone pits are difficult to get out of the peach.
1) Clean the bottles with soap and water (or sanitize in the dishwasher).
2) Bring a pot of water to boil. Mom said, "You can also put ½ c. to 2/3 c. of water inside the clean bottle and microwave them to heat the water. I put 4 in at a time and by putting them in for 2 minutes, the water was hot enough then for me to add the sugar and dissolve it. This is probably faster than the boiling water UNLESS you are preparing lots of bottles."
3) Pour about 2/3 c. of hot water into the bottom of the glass jars.
4) Add 1/4 c. of sugar into jar (swirl to dissolve sugar). You can use additional amounts of sugar according to your preference. Mom said "old days used 1 c. Then I went to ½ and then to 1/3 and then to ¼ - your preference, but it does need sugar."
5) Boil several peaches for 1 to 2 minutes (depending upon hardness). Mom said, "This is called scalding the peach. I did mine for 1 ½ minutes. I think it depends more on the size. You shouldn’t do those that are not ripe yet. . . The peach needs to be completely covered with water when in the scalding bath."
6) Peel and cut peaches. Mom said, "After scalding the peach, cut in half, pull of the skin. A melon “baller” will help get the pit out. (I tried this after I stuck the sharp end of a pit under my fingernail. It worked really well)."
7) Shake jar occasionally to help peaches settle into the jar. Mom said, "when jar appears full, juggle or shake the bottle to settle the peaches and then finish filling the bottle."
8) After jar is full of peaches (fill to jar neck), add water to fill (also up to neck).
9) Wipe rim with clean towel. Mom said, "You do this to get off any sugar or peach remnants so the flats will seal. This is not to wipe dry but to clean off."
10) Place flats on top and secure with lid. Mom said, "Screw tightly. Tightly is the key. They will loosen a little while cooking, but if they are not tight, some of the juices will boil out."
11) Fill steamer base with water (so boiling water does not touch jar bottoms). You'll need to refill the base each time even if water is already hot/full. This allows the jars to heat up more slowly, thus reducing breakage.
12) Place jars into steamer, put on the lid and turn the temperature to high.
13) Reduce temperature to medium or medium-high once steam is consistently blowing from the vent (after about 8 minutes). Set timer for 20 minutes.
14) When timer goes off, remove lid. Lift the jars out with a wet washcloth (on top) and hold bottoms with a hot pad (or two). Twist to tighten lids.
15) Set jars onto counter (on a towel) and leave them alone until they are cool and the flats have all popped. Mom said, "If you press down in the middle of the lid, they will not make a popping sound. They have all popped down and will not put up again until the jar is open. When you set the jars on the towel, set them close together. It helps them to maintain their heat while they are sealing."
16) If the lid doesn't pop, put those jars into the fridge and use immediately.
Mom added: "Place the hole in the lid that lets the steam out above or within a inch of the hole in the plate bottom. Watching the clock is absolutely essential. As soon as it starts to send steam out of the holes – 8 to 10 minutes, turn down to medium or slightly above and set clock for 20 min. After about 3 minutes of turning down, check to see that steam is still coming out. Adjust temperature as necessary. It does not have to be a powerful burst of steam, just a steady steam release. Don’t over cook! When steam is too powerful it can crack the bottles.
Notes from Wendy: Typical processing as recommended by Utah State is 40 minutes instead of 20 for quarts. One extra-large heaping bowl full of peaches does about 6 quarts.
(Mom and Wendy)
I thawed the frozen chicken by placing it into a bowl of warm water for about 20 minutes. This is about five pounds of chicken. I did a total of 20 lbs. My 16-quart pressure cooker states that it will process 10 pints at a time, but it really only did 8 - maybe because I used wide-mouth jars. Each jar held about one pound of chicken. 
When it was completely thawed, I trimmed off any fat on the chicken (which wasn't much). I then put the raw breasts into clean jars with about 1 inch of head space. I didn't add any water. I could have added a 1/2 teaspoon of salt, but because the chicken had already been injected with some broth, I choose not to add the salt.
