Peach Pie Filling - Home Canned
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 1/2 cups sliced fresh peaches1 cup granulated sugar1/4 cup + 1 Tablespoon Clear Jel®3/4 cup cold water1/8 teaspoon cinnamon (optional)1/8 teaspoon pure almond extract (optional)1/4 cup bottled lemon juiceAscorbic acid crystals (Fruit Fresh®) or Vitamin C tablets, as needed
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.
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.
Nutritional Info 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
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