Wednesday, September 28, 2011

Peach Pie Filling - Canned

Canning season is here.  I get tired of just canning peaches so I hunted the internet a few years back and this is the best of the best.  We love this pie filling.  If you don't want to make a pie crust a quick dessert is to make a graham cracker crust. Next combined cream cheese, powdered sugar, and vanilla.  Top it all off with a jar of pie filling and you have a yummy and quick last minute dessert. 
By: Home Run Recipes

6 quarts Sliced Fresh Peaches
7 Cups Sugar
2 Cups + 3 Tbl Clear Jel Powder
5 1/4 Cups Cold Water
1 tsp Cinnamon
1 tsp Almond extract
1 3/4 cups Bottled Lemon Juice

Combine water, sugar, clear jel, and cinnamon and almond extract in a large pot. 
Stir and cook over medium heat until mixture thickens and begins to bubble.  Add Lemon juice then boil for 1 minute, stirring constantly.  Add the drained and sliced peaches.  heat this mixture for 3 minutes more.

Water Bath for 40 minutes. 

*The original Recipe said this makes 7 quarts, but  it's more like 10 quarts.
If you only want to make a jar here's the amounts.  Or maybe you have just a few peaches left this should help.
1 quart  of  Peach Pie Filling
3 1/2 cups Sliced Fresh Peaches
1 Cup Sugar
1/4 Cup + 1 Tbl Clear Jel Powder
3/4 Cups Cold Water
1/8 tsp Cinnamon
1/8 tsp Almond extract
1/4 cup Bottled Lemon Juice

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