home canned peach pie filling

How To Make home canned peach pie filling

• Step 1
  Wash your fruit and sort it. Drain off any water.
• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 6
  Now add your drained peach slices and continue to heat mixture for 3 minutes.
• Step 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.
• Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!