Monday, September 6, 2010

Canned Peach Pie Filling

I ran out of syrup while canning peaches today before I ran out of peaches. So instead of making more syrup, I made a couple of quarts of peach pie filling. It was a little more work, but I think that peach pie, cobbler or crisp this winter will be well worth it! Not to mention that it made my kitchen smell positively divine!

1. Peel peaches by dropping them in boiling water for 30-60 seconds. Drain and place in cold water. Slip off the skins.

pie filling 01 pie filling 03pie filling 042. Slice peaches into 1/2” thick slices. Place slices in water with lemon juice or ascorbic acid to prevent browning.

pie filling 05pie filling 06pie filling 023. Place 6 cups of peaches at a time into boiling water. Return water to a boil and boil each batch for 1 minute. Drain but keep fruit hot in covered pan or bowl.

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4. Combine water, sugar, Clear Jel, cinnamon, and almond extract in a large kettle. Stir and cook over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute more, stirring constantly. (see below for amounts)

5. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill quart or pint jars without delay to 1” headspace and process immediately for 30 minutes. Let jars rest for 5 minutes before removing from canner.

pie filling 08

1 quart

3 1/2 cups sliced peaches

1 cup sugar

1/4 cup + 1 Tbsp Clear Jel

3/4 cup cold water

1/8 tsp cinnamon (optional)

1/8 tsp almond extract (optional)

1/4 cup bottled lemon juice


6 quarts

24 cups (6 quarts) sliced peaches

7 cups sugar

2 cups + 3 Tbsp Clear Jel

5 1/4 cups cold water

1 tsp cinnamon (optional)

1 tsp almond extract (optional)

1 3/4 cup bottled lemon juice

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