Description
A delicious and simple homemade peach pie filling designed for canning, allowing you to preserve the taste of fresh summer peaches for use in pies, cobblers, or crisps all year round.
Ingredients
- 18 lbs peaches
- 2 cups lemon juice
- 3 cups raw unrefined sugar
- 2 cups brown sugar
- 2 1/4 cups clear jel
- 5 1/4 cups water
- 2 tsp cinnamon
- 1 tsp vanilla powder
Instructions
- Step: Wash peaches in cold water, rinsing well.
- Step: Bring a large pot of water to a boil.
- Step: While the water heats, fill a large bowl with ice, cold water.
- Step: Working in batches, peel peaches by making an X in the bottom and blanching in boiling water for 30 seconds to 1 minute or til skin starts curling along the cuts.
- Step: Remove peaches from the water with a slotted spoon and immediately plunge into ice cold water bath. Peels should slip right off with your fingers. Remove pits, slice peaches, and add to large bowl with 2 cups of bottled lemon juice, tossing frequently to prevent browning.
- Step: Set peaches and lemon juice aside to make the filling.
- Step: In a large stockpot, add sugar, clear jel, water, cinnamon, and vanilla powder.
- Step: Whisk ingredients together and place over medium heat. Heat the mixture while whisking almost constantly until it has thickened and is bubbly.
- Step: Remove thickened mixture from the heat and pour in the peach slices and lemon juice mixture. Fold in gently with a spatula.
- Step: To prepared pint or quart canning jars, ladle the hot pie filling into jars leaving a generous 1 1/4 inch headspace. Remove air bubbles and add more filling if needed to maintain headspace.
- Step: Wipe rims of the jars and add lids and secure with screw bands.
- Step: Place jars in the bottom of your water bath canning pot or steam canner and process pint and quart jars for 30 minutes, adjusting time for elevation if needed.
- Step: Once processing time is complete, shut off heat and allow jars to sit in the canner for 10 minutes to cool slightly before removing the lid to cool another 10 minutes before completely removing jars to a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.
- Step: Once cooled, remove rings, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.
Notes
Use 1-2 quarts of filling per pie depending on desired fullness. Bake in a pie crust at 375F for about 45 minutes until browned. Clear jel is recommended as it stays clear and is approved for canning.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert, Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 quart
- Calories: 850 kcal
- Sugar: 145 g
- Sodium: 60 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 210 g
- Fiber: 8 g
- Protein: 4 g
- Cholesterol: 0 mg