Peach Pie Filling (canned)

We experimented with this this year, an alternate way to preserve yummy peaches. We think it turned out well. We actually used 1 1/2 quarts of this per pie, but you could use less and just have your pie not as full. Anyway, this recipe is adapted from two recipes (how-to instructions) we found online. These are the two websites we used: http://www.motherearthnews.com/real-food/canning-peach-pie-filling-ze0z1307zbla.aspx#axzz2drYz5lPM and http://www.pickyourown.org/peachpiefilling.htm.

INGREDIENTS:

• 6 quarts sliced fresh peaches

• 7 cups granulated sugar

• 2 cups + 3 tablespoons Clear Jel

• 5 1/4 cups cold water

• 1 teaspoon cinnamon (optional)

• 1 teaspoon almond extract (optional)

• 1-3/4 cups bottled lemon juice

• 1/2 teaspoon ascorbic acid crystals or six 500-milligram Vitamin C tablets for 1 gallon water to prevent browning

INSTRUCTIONS:

1. Peel peaches (you can do this by submerging peaches in boiling water for 30-60 seconds then cold water for 20 seconds to slip skins off).

2. Prepare slices 1/2 inch thick (you can also dice them into cubes if you want).

3. 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.

4. Combine water, sugar, Clear Jel, and, if desired, cinnamon and/or almond extra in a large kettle.

5. Stir and cook over medium high heat until mixture thickens and begins to bubble. 

6. Add lemon juice and boil sauce 1 minute more, stirring constantly.

7. Fold in drained peach slices and continue to heat mixture for 3 minutes.

8. Fill hot jars without delay, leaving 1-inch headspace (very important to leave enough headspace as the clear jel expands--we learned this from experience).

9. Remove air bubbles and adjust headspace if needed.

10. Wipe rims of jars with a dampened clean paper towel.

11. Adjust lids and process immediately 40 mins.

12. Remove and cool the jars.

MAKES:7 quarts