home canned peach pie filling

How To Make home canned peach pie filling

• 1

  Wash your fruit and sort it. Drain off any water.
• 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.
• 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.
• 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.
• 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.
• 6

  Now add your drained peach slices and continue to heat mixture for 3 minutes.
• 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.
• 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.
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