Homemade peach pie is one of the tastiest things about summer and with the USDA Canning Guide you can take advantage of that flavor year round. Canning peach pie filling is a unique way to preserve extra crops and have an easy dessert on hand. Learning how to can fruits with a boiling-water canner is easy to do. With this helpful excerpt from the United States Department of Agriculture's Complete Guide to Home Canning, you'll learn the hot pack process for canning peach pie filling. Use this and our other canning resources to stock up after harvest
The Following is an excerpt from the USDA Complete Guide to Home Canning covering how to can peach pie filling.
Canning Peach Pie Filling
See Image Gallery for list of ingredients.
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 hot jars without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.
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