Selecting, Preparing and Canning Fruit
Peach Pie Filling
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
||Quantities of Ingredients Needed For|
|Sliced fresh peaches
||1/4 cup + 1 tbsp
||2 cups + 3 tbsp|
|Almond extract (optional)
|Bottled lemon juice
|Table 2. Recommended
process time for Peach Pie Filling in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 -3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft|
||Pints or Quarts
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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