1 vanilla bean
1/4 cup sugar
1/4 teaspoon ground ginger
Peel the peaches. Dice them. Open the vanilla bean. Place it all in the crockpot. Cook on low for 4 hours. Remove the contents and blend them. If consistency is too thin, return the contents to the crok pot and continue cooking. After blending, the mixture needs to be stirred often to prevent burning.
I did not continue with the canning process. I plan to use this all this week. It made 3 8 ounce jars of peach butter.