Canning Peach Pie Filling

Kim Kelemen

By
@jkel75

Have a fresh pie filling when ever you want it. It is delish and very tasty.


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Comments:

Method:

Stove Top

Ingredients

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
sugar
3/4 c
cornstarch
1 Tbsp
cinnamon
1/2 tsp
nutmeg
2 tsp
salt
2 Tbsp
lemon juice
10 c
water
1/2 tsp
apple cider vinegar per jar

Directions Step-By-Step

1
Peel 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.
2
I 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.
3
Wipe 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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Hashtags: #peach, #homemade