Michigan State University Extension
Preserving Food Safely - 01600847
10/13/97
GUIDE 2:22-23 PEACH PIE FILLING
Quantities of Ingredients Needed For
1 Quart 7 Quarts
Sliced fresh peaches 3-1/2 cups 6 quarts Granulated sugar 1 cup 7 cups Clear Jel 1/4cup + 1 tbsp 2cups + 3 tbsp Cold Water 3/4 cup 5-1/4 cups Cinnamon (optional) 1/8 tsp 1 tsp Almond extract(optional)1/8 tsp 1 tsp Bottled lemon juice 1/4 cup 1-3/4 cups
QUALITY: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable.
YIELD: 1 quart or 7 quarts.
PROCEDURE: Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1-inch headspace. Adjust lids and process immediately.
Recommended process time for PEACH PIE FILLING in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6000 ft
Hot Pints 30 min 35 40 45
or Quarts