The National Center for Home Food Preservation has a great website for all things related to canning and/or freezing food. I really like this peach pie filling taken from their website. For the ascorbic acid mentioned I use a product called Fruit Fresh. It's a powder that you can find in a grocery store near the canning supplies. Clear Jel is a modified corn starch. I used a product called Ultra Gel that is the same thing. I found it at a local store that sells it near me by going to the Carnet Foods website and using the Find a Retailer link or it can be ordered online.
http://nchfp.uga.edu/
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.Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: See Table 1 for suggested quantities. 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 head-space. Adjust lids and process immediately according to the recommendations in Table 2.
| Table 1. 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 | ||||
| Table 2. 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 |
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
