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Peach Pie Filling




Source of Recipe


Lori Bakes


Recipe Introduction


Origins Unknown


List of Ingredients




Ingredient
Quantities of ingredients needed for

1 quart
7 quarts

Fresh sliced peaches
3 1/2 cups
6 quarts

Granulated sugar
1 cup
7 cups

Clear Jel®
1/4 cup + 1 tablespoon
2 cups + 3 tablespoons

Cold Water
3/4 cup
5 1/4 cups

Cinnamon (optional)
1/8 teaspoon
1 teaspoon

Almond Extract (optional)
1/8 teaspoon
1 teaspoon

Bottled lemon juice
1/4 cup
1 3/4 cups



Recipe



Quality of Fruit Select ripe but firm peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable.
Procedure for Preparing Peach Filling Peel peaches. To loosen skins, submerge peaches in boiling water for 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch wide. Place slices in water containing 1 teaspoon of ascorbic acid crystals or six 500-mg vitamin C tablets in 1 gallon of water to prevent browning. Place 6 cups drained fruit at a time in 1 gallon boiling water. Boil each batch 1 minute after water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel®, water, and cinnamon or almond extract in a large kettle. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Drain peach slices. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in peach slices and continue to heat for 3 minutes, then fill jars with mixture and process immediately.
Recommended Process Times for
Fruit Pie Fillings
in a Boiling Water Canner for Pints or Quarts


Process time at
altitude of

Fruit filling
0-1000 feet
(minutes)
1001-3000 feet
(minutes)

Apple
25
30

Blueberry
30
35

Cherry
30
35

Peach
30
35