Recipe Archives->Preserving->Peach Pie Filling 02

 
Peach Pie Filling
Yield: 1 quart or 7 quarts.
 
                        1 Quart                 7 Quarts
 
sliced fresh peaches    3-1/2 cups              6 quarts
granulated sugar        1 cup                   7 cups
Clear Jel               1/4 cup + 1 tbsp        2 cups + 3 tbsp
cold water              3/4 cup                 5-1/4 cups
cinnamon (opt)          1/8 tsp                 1 tsp
almond extract (opt)    1/8 tsp                 1 tsp
bottled lemon juice     1/4 cup                 1-3/4 cups
 
Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High,
and other varieties of similar quality are suitable.

Peel peaches.  To loosen skins, submerge peaches in boiling water
for approximately 30-60 seconds, and then place in cold water for
20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place
slices in water containing 1/2 tsp. of ascorbic acid crystals or
six 500-milligram vitamin C tablets in 1 gallon of water to prevent
browning. For fresh fruit, place 6 cups at a time in 1 gallon
boiling water. Boil each batch 1 minute after the water returns to
a boil.  Drain but keep heated fruit in a covered bowl or pot.
Combine water, sugar, Clear Jel(tm), and, if desired, cinnamon
and/or almond extract in a large kettle. Stir and cook over medium
high heat until mixture thickens and begins to bubble. Add lemon
juice and boil sauce 1 minute more, stirring constantly. Fold in
drained peach slices and continue to heat mixture for 3 minutes.
Fill jars without delay, leaving 1 inch head-space. Adjust lids
and process immediately.


Recommended process time for PEACH PIE FILLING in a boiling-water
canner


                      Process Time at Altitudes of

Style   Jar     0-       1,001-   3,001-    Above
of Pack Size    1,000 ft 3,000 ft 6,000 ft  6000 ft

Hot     Pints   30 min     35       40        45
      or Quarts 
      

Printable version: peach-pie-filling02.txt.