You will need:
| Ingredients needed to make 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® | 1/4 cup + 1 tbsp | 2 cups + 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 | ||||
Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in ice cold water for 20 seconds to stop the cooking process.
Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp. of ascorbic acid crystals or Add 1/4 cup lemon juice to a gallon of water to prevent browning.
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 head-space
Wipe rims of jars with a damp paper towel and put on lids and rings. Tighten them finger tight.
Process according to chart.
| Recommended process time for Peach Pie Filling in a boiling-water canner. | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 -3,000 ft | 3,001 - 6,000 ft | Above 6,000 ft |
| Hot | Pints or Quarts | 30 min | 35 | 40 | 45 |