Michigan State University Extension
Preserving Food Safely - 01600847
10/13/97

### Canning Peach Pie Filling

    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

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