Did I share this recipe with you? I cannot remember. If I did not, I apologize, and if I did already, I apologize!
When I ended up with about 75 lbs of peaches (between my mom’s tree and my purchase of a bunch because I forgot my mom had a tree!), I had lots of peaches to use. One way I used them was with this recipe:
Peach Pie Filling for Canning
- 5 lbs peaches, pitted and diced
- 2 cups sugar
- 1/3 cup cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tbsp lemon juice
- 1 tsp salt
- 5 cups water
Peel, pit, and dice your peaches; set aside. In a medium saucepan combine the dry ingredients. Turn on the stove to medium heat and slowly whisk the water into the dry mix. Stir constantly and bring to a boil. Let it boil for a few minutes until it starts to thicken. Get your sterilized pint jars and pack the peaches tightly into each, leaving a 1-inch head space at the top. Pour the syrup over the peaches, filling the bottles an inch from the top. Run a knife in through the jars to get rid of air bubbles. Wipe the rims clean with a wet cloth and put on the lids. Screw the rings on, not too tight. Process jars in a hot water bath for 20 minutes.