Peach Pie Filling (To Can)

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.

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