The biggest issue without sugar is that even canned the fruit will not keep as well and will soften (change texture- lose firmness).

Personally I wouldn't recommend a hot pack with sugar-free because you'd be cooking your peaches in water which basically means stewed or poached peaches. They're already more vulnerable to changes of texture.

Carol

We tried them once in the approved white grape juice but they were very blah. We went back to the light syrup. The other approved juice is apple juice. They might be better but I can't see how and honestly would consider it a waste of the fruit and my time.

If I didn't want any sugar or sweetener at all them I would freeze them rather than can them.

Dave

I may have to rethink my plans..freezing is an option. Maybe I'll try one small batch without sugar, and go from there. If I'm going to use juice, then I might as well make a light syrup! How much sugar do you use in a light syrup?

Here is the Making Syrups Table/Chart. Try the Very Light.

Dave

Here is a link that might be useful: NCHFP - Making Fruit Syrups

Even a small amount of sugar would make a big difference in the quality. Another option, if you find it more suitable, would be honey in the syrup.

Carol

With lower sugar, I'd throw in a cinnamon stick. To go completely no sugar, I'd second the freezing suggestion. You are correct that a light syrup isn't a whole lot more sugary than fruit juice. Just drain the peaches well when you go to use them.

I am diabetic and can my fruit is a light syrup. Otherwise they are so soft and really awful tasting. I use 4 cups water and 1 cup sugar.
You can rinse then off before eating if you want, but I do suggest using a light sugar syrup.
Use a raw pack, too.