Home Canned Peach Pie Filling

Dana Ramsey

By
@DRamsey

There is nothing better than your own homemade pie fillings. I love making them and saving them for the winter to enjoy all over again. I even share them with my family!


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Serves:

7 Quarts

Ingredients

1/2
bushel of peaches
7 c
granulated sugar
2 c
plus 3 tablespoons of clear jel
5 1/4 c
cold water
1 tsp
cinnamon
1 tsp
almond extract
1 3/4 c
100% lemon juice

Directions Step-By-Step

1
Wash your fruit and sort it. Drain off any water.
2
Dip your fruit in boiling water for 30 to 60 seconds and then remove using a slotted spoon and put the fruit into a large bowl or pot of cold water and ice. The skins will just slide right off.
3
Cut out any brown or mushy spots and cut the peaches in half, or quarters or slices and don't forget to remove the pits.
4
Now to keep your fruit from turning brown spinkle 1/4 cup lemon juice or Fruit Fresh on your fruit making sure all fruit is coated. I do a bowlful at a time.
5
Combine water, sugar, Clear Jel and cinnamon and almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble.
6
Now add your drained peach slices and continue to heat mixture for 3 minutes.
7
Fill your jars to within 3/4 to 1 inch of the top, wipe any spilled peach pie filling of the top and add your lids and tighten the ring.
8
Put the filled jars in your canner and cover with water at least 1 inch and boil for 30 minutes. Remove jars and cool in a draft free place on 2 thick towels.

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