Bale and toggle jars are kind of retro, they look cool, but you don't need to use them. You can process your peaches using mason jars and seals and a water-bath canner. It isn't difficult but is a bit time consuming. Best advice I have is to get on-line instructions from a Ball or USDA site which will walk you through the process safely. It is important to bring the water back to a boil and process your product for the recommended time so you don't experience spoilage. Canning in the heat of summer can be fairly sweltering and freezing is often a good alternative, depends on your taste. My go-to canning book is the Ball Blue Book, good step-by-step instructions and some interesting recipes.
