BackToTheBasics


Peach Pie Filling

Ingredients
• 6 quarts sliced peaches, about 6 pounds, or 24 medium sized peaches
(• ¼ cup lemon juice for soaking peaches)
• 5 ½ cups water
• 5 cups sugar
• 2 cups Clear Jel regular or cook type, not instant
• 1 ¾ cups lemon juice use bottled lemon juice
• 2 teaspoons cinnamon (optional)
• ½ teaspoon nutmeg (optional) or
• 2 teaspoon vanilla extract

Instructions:
To remove peach peel:
1.Set a large pot of water on the stove and bring to a boil
2. Fill a large bowl with ice water
3. Place 3-4 peaches into the boiling water at a time for 30-60 seconds. The time will vary depending on your peaches. Test them out at 30 seconds and if they need more time, just put them back in.
4.Place peaches into the ice water bath
5.Peel peaches using a paring knife. If the peel is stuck, dunk it back into the boiling water for a bit longer.
6. Cut peaches in half and remove the pit. If your peaches have a rough area around the pit, just trim it off.
7. Slice into small slices.
8. Place slices into another bowl filled with cool water and ¼ cup of lemon juice to prevent the slices from browning.


Making the filling
1. In a large pot, place sugar, Clear Jel, water and spices together
2. Whisk over medium heat until mixture begins to thicken
3. Add lemon juice and boil for one minute, stirring constantly
4. Add peach slices and fold in using a large wooden spoon or spatula
5. Heat for 3 minutes over medium low heat

Fill the Jars
1. Place hot filling immediately into hot jars leaving a 1 inch headspace
2. Remove the air bubbles with a debubbler or a butter knife
3. Wipe down rims with vinegar wrag. Add lid and band to jar.
4. Place in a water bath canner partially filled with simmering water

Process the Jars
1. Once all jars are in the canner, add additional hot water if needed. The water level should be 1-2 inches above the top of the jars.
2. Place a lid on the canner and turn the heat up to high Once the water comes to a boil start your timer.
3. Process both pints and quarts for 30 minutes
4. When the time is up, turn off the heat but keep the lid on the pot and keep the jars in the pot for 5 minutes. Remove the lid and keep the jars in for another 5 minutes.
5. Remove jars and place on a towel until jars are fully cool
When fully cool, remove bands and check seals. Wash the jars off of
6. Store in a cool dark place for up to 1-2 years

Notes
Have all ingredients and equipment set out before you get started with this recipe
• Read through the entire recipe before beginning so you are familiar with the process
• This pie filling can be canned in quarts or pint sized jars. The processing time is the same for both jars.





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