Home Canned Peach Pie Filling
Featured Pinch Tips Video
plus 3 tablespoons of clear jel
1Wash your fruit and sort it. Drain off any water.
2Dip 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.
3Cut out any brown or mushy spots and cut the peaches in half, or quarters or slices and don't forget to remove the pits.
4Now 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.
5Combine 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.
6Now add your drained peach slices and continue to heat mixture for 3 minutes.
7Fill 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.
8Put 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.