canning peach pie filling

Name: Canning Peach Pie Filling
Cuisine: American
Ingredients: 24 cup(s) peeled and sliced peaches(i add some lemon juice and water to put my peaches in to keep them from turning brown); 4 cup(s) sugar; 3/4 cup(s) cornstarch; 1 tablespoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 2 teaspoon(s) salt; 2 tablespoon(s) lemon juice; 10 cup(s) water; 1/2 teaspoon(s) apple cider vinegar per jar

(1 RATING)

161 Pinches 1 Photo

Kim Kelemen

Cuba, MO

Updated on Aug 7, 2013

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

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cook time

method Stove Top

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Ingredients

24 cups peeled and sliced peaches(i add some lemon juice and water to put my peaches in to keep them from turning brown)
4 cups sugar
3/4 cup cornstarch
1 tablespoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons salt
2 tablespoons lemon juice
10 cups water
1/2 teaspoon apple cider vinegar per jar

How To Make canning peach pie filling

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.

Step 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.
Step 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.
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