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: 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.