Freezer Peach Pie Filling
Source of Recipe
RC
Recipe Introduction
* Exported from MasterCook *
List of Ingredients
2 quarts water
1/4 cup lemon juice
6 pounds peaches -- about 18 medium
2 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon grated orange peel
1/4 cup orange juice
Recipe
In a large bowl, mix water with 2 tablespoons lemon juice. Peel and pit peaches; slice directly into lemon water.
In a 6 to 8-quart pan, combine sugar, flour, cinnamon and nutmeg. Add orange peel, orange juice and remaining 2 tablespoons lemon juice. Drain peaches; add to sugar mixture and stir gently. Let stand for 20 minutes. Then cook, uncovered, over medium heat, stirring often, until mixture begins to thicken (about 10 minutes). Let cool. Pack in rigid pint freezer containers or freezer jars, leaving 1/2-inch headspace; apply lids and freeze. Makes about 6 pints.
Freeze up to 6 months.
NOTES : Variation: Apple Pie Filling: Follow directions for Peach Pie Filling, but substitute 6 pounds tart apples (peeled, cored and sliced) for peaches. Omit orange juice and peel, reduce sugar to 1 3/4 cups, reduce flour to 1/4 cup, and increase cinnamon to 1 1/2 teaspoons. Makes 8 pints.
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