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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 139.9
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.5 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 0.6 g

View full nutritional breakdown of Peach Pie Filling - Home Canned calories by ingredient
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Peach Pie Filling - Home Canned

Submitted by: HEALTHYLIVN4ME
Peach Pie Filling - Home Canned

Introduction

Select ripe, but firm fresh peaches, Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable. This makes 1 quart at a time. Recipes are available at most canning websites for large quantities.

Splenda can be substituted for the sugar in this recipe to make it "sugar free", if desired.
Select ripe, but firm fresh peaches, Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable. This makes 1 quart at a time. Recipes are available at most canning websites for large quantities.

Splenda can be substituted for the sugar in this recipe to make it "sugar free", if desired.

Number of Servings: 8

Ingredients

    3 1/2 cups sliced fresh peaches
    1 cup granulated sugar
    1/4 cup + 1 Tablespoon Clear Jel®
    3/4 cup cold water
    1/8 teaspoon cinnamon (optional)
    1/8 teaspoon pure almond extract (optional)
    1/4 cup bottled lemon juice
    Ascorbic acid crystals (Fruit Fresh®) or Vitamin C tablets, as needed

Directions

Yield: 1 quart or 8 half cup servings
Procedure: Peel peaches. To loosen skins, submerge peches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 secods. Slip off skins and prepare slices 1/2-inch thick. Place slices in waer containing 1/2 teaspoon of ascorbic aced crystals (Fruit Fresh® OR use six 500-milligram vitamin C tablets in 1 gallon of waer to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute ater the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel, 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 sterilized jars withou delay, leaving 1 inch headspace. Adjust lids and process immediately.

Recommended process time in a BOILING-WATER canner, Hot Pack, in Pints or Quarts:
Altitude:
1-1,000 ft - 30 minutes
1,001-3,000 ft - 35 minutes
3,001-6,000 ft - 40 minutes
Above 6,000 fi - 45 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user LAPBAND2008.





TAGS:  Desserts |

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