CANNING PEACH PIE FILLING

Canning Peach Pie Filling image

Provided by Kim Kelemen

Number Of Ingredients 9

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24 c peeled and sliced peaches(i add some lemon juice and water to put my peaches in to keep them from turning brown)
4 c sugar
3/4 c cornstarch
1 Tbsp cinnamon
1/2 tsp nutmeg
2 tsp salt
2 Tbsp lemon juice
10 c water
1/2 tsp apple cider vinegar per jar

Steps:

1. Peel and Slice Peaches. Mix dry ingredients together in a large pot and slowly add water, stirring with a whisk until well blended. Bring to a boil while stirring constantly and allow to boil till mixture thickens and becomes more transparent. Remove from heat and add lemon juice. Stir.
2. I start my water heating up on high at this point. Pack peaches into hot jars leaving 1" head space from the top. Add 1/2 tsp cider vinegar to each. Ladle the filling syrup into each jar leaving 1" head room from the top.
3. Wipe the rims of the jars with a wet cloth. Almost boil the lids, place them on the jars with the rings. Place jars in canner, bring to a full boil. put lid on and boil for 20 minutes. Take the jars out and let cool and seal before storing.