Canning Peach Pie Filling
- 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
How to Make Canning Peach Pie Filling
- 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.