Fill your canner half full with water and bring to a boil. ( Make sure you have washed all your jars.) Now, place 10 jars in a large stockpot and cover the jars with water. Bring to a boil and then to a simmer. Now place the bands and lids in a sauce pan and cover with water, boil and simmer. Remove hot jars, one at a time, using your jar lifter.
Bring the water, sugar,vinegar, gin, celery salt, mustard seeds, red pepper and the crushed bay leaves to a boil in a Dutch over over medium-high heat. Add the onions, peaches and garlic; boil, stirring occasionally,15 minutes.
Pour hot mixture into the hot jars, filling to 1/2 inch from the top. Remove all the air bubbles and remember to wipe the rims clean. Cover immediately with the metal lids and screw on the bands, not too tight. Place the jars in the canning rack and then drop into the simmering water-bath. Add additional boiling water as needed to cover by 1 to 2 inches. Bring the water to a rolling boil; boil for 10 minutes. Turn off the heat and let stand for 5 minutes. Remove the jars from the canner and let stand at room temperature 24 hours. Test seals of jars by pressing the center of each lid. If the lids do not pop, the jars are properly sealed. Store in a cool, dark place at room temperature up to a year.
For refrigerator relish: Omit steps 1 and 3. Prepare the recipe as directed in step 2. Let the mixture completely cool, about 2 hours. Store in airtight containers in refrigerator up to 2 weeks.