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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

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