Peach Pie Filling
Source of Recipe
BBR
Recipe Introduction
Posted by: lin_65
List of Ingredients
FOR 1 QUART FILLING:
3 1/2 c Sliced fresh peaches
1 c Granulated sugar
1/4 c Clear Jel + 1 T Clear Jel
3/4 c Cold water
1/8 tsp Cinnamon (optional)
1/8 tsp Almond extract (opt.)
1/4 c Bottled lemon juice
Recipe
FOR 7 QUARTS FILLING:
6 qt Sliced fresh peaches
7 c Granulated sugar
2 c Clear Jel + 3 T Clear Jel
5 1/4 c Cold water
1 tsp Cinnamon (opt)
1 tsp Almond extract (opt.)
1 3/4 c Bottled lemon juice
Quality: Select ripe, but firm fresh peaches.Red Haven, Redskin, Sun High, and other varieties similar quality are suitable.Yield: 1 quart or 7 quarts.
Procedure: Peel peaches.To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds.Slip off skins and prepare slices 1/2" thick.Place slices in water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water.Boil each batch 1 minute after the water returns to a boil.Drain but keep heated fruit in a covered bowl or pot.Combine water, sugar, Clear Jel, and, if desired, cinnamon and/or almond extract in a large kettle.Stir and cook over med/high heat until mixture thickens and begins to bubble.Add lemon juice and boil sauce 1 minute more, stirring constantly.Fold in drained peach slices and continue to heat mixture for 3 minutes.Fill jars without delay, leaving 1" head-space.Adjust lids and process immediately.
Pressure cans 10 minutes at 5 pounds or 20 minutes in hot water bath
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