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