Best Home Canned Peach Pie Filling Recipes

HOME CANNED PEACH PIE FILLING

Steps:

• 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.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.