Peach Pie Filling Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 quarts sliced fresh peaches, peeled, pitted and sliced
7 cups sugar
2 cups plus 3 Tbsps. Clear Jel
5 1/4 cups cold water
1 3/4 cup bottled lemon juice
2 cups peach syrup for added flavor
|
|
Directions: |
Directions:Wash peaches.
In boiling water insert peaches a couple at a time for 30-60 seconds to loosen the skin.
Put peaches in ice waer to stop the cooking process.
Peel the skins off the peach.
Cut the peach in half and remove the pit and clean the cavity out if needed.
Slice the peaches and put into a bowl with lemon water to keep the peaches from turning brown.
In a sauce pan I will put the sugar in with peach syrup and water to make a syrup that will be poured over the sliced peaches that are packed in a quart jar.
I will do all that when I have enough peaches sliced to make a canner full.
I will clean the rim of the jar off with vinegar soaked paper towel.
Place a lid and a ring on the jar and finger tighten it.
I will fill half full a large canner with water and place it on the stove and turn the heat on high to get it to a boiling stage.
I'll fill the canner with the quart jars of peaches and get the water to a rolling boil for 30 minutes.
Turn off the heat and take the lid off the canner so it will stop boiling.
Wait 5 minutes then remove the jars to a towel covered counter to let the jars seal and cool.
After 12 to 24 hours I'll check the jars and refrigerate any that didn't seal and the rest will be washed in warm soap water, dried then put in a cool dark place to store. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Peach Pie Filling is from