Tuesday, August 1, 2017

Good Fillings... Peach Pie Filling

Peach Pie Filling

Makes 12 quarts

60 cups peaches (­There are 16 cups in a gallon... so 3 gallons, 2 quarts, and 1 pint)

12 cups Granulated Sugar

1 Tbsp. Nutmeg (Optional)

1 Tbsp. Cinnamon (Optional)

9 cups Water

3 cups Lemon Juice

3-3/4 cups ClearJel

If desired, blanch and peel peaches. Quarter and remove pits from peaches and then placing fruit in bowl of water with 1 tablespoon of lemon juice or an ascorbic acid solution (1 Teaspoon ascorbic acid or 3000 mg well­ crushed Vitamin C Tables perg allon of water) to avoid browning until ready to boil.

Combine water, spices, sugar and ClearJel in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.

Add lemon juice and then fold in peaches and bring up to simmer.

Simmer for 5- 10 minutes until peaches begin to soften and then can immediately.

Can using hot pack method with 1" of headspace. Processing with a Water Bath boiling for 30 minutes for quart jars.

1 comment:

  1. This is some good stuff right here. I made it and oh my goodness there's no word on how good it was. And all I was doing was taste testing it before I canned it for storage.


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