Canning Peach Pie Filling
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- 24 c
- peeled and sliced peaches(i add some lemon juice and water to put my peaches in to keep them from turning brown)
- 4 c
- 3/4 c
- 1 Tbsp
- 1/2 tsp
- 2 tsp
- 2 Tbsp
- lemon juice
- 10 c
- 1/2 tsp
- apple cider vinegar per jar
1Peel and Slice Peaches.
Mix dry ingredients together in a large pot and slowly add water, stirring with a whisk until well blended. Bring to a boil while stirring constantly and allow to boil till mixture thickens and becomes more transparent. Remove from heat and add lemon juice. Stir.
2I start my water heating up on high at this point.
Pack peaches into hot jars leaving 1" head space from the top. Add 1/2 tsp cider vinegar to each.
Ladle the filling syrup into each jar leaving 1" head room from the top.
3Wipe the rims of the jars with a wet cloth.
Almost boil the lids, place them on the jars with the rings. Place jars in canner, bring to a full boil. put lid on and boil for 20 minutes.
Take the jars out and let cool and seal before storing.