Okay, so I’ve been on a canning kick lately. And what’s better than the taste of summer peaches all year round? Nothing, I tell ya! So, I decided to tackle peach pie filling, and let me tell you, it’s easier than you might think. I messed up a batch initially, used too much sugar – way too sweet, but practice makes perfect! I finally nailed down a recipe that I love.
Getting Started
First, I gathered all my supplies. You know, the usual suspects: canning jars, lids, rings, a big pot for water bath canning, a jar lifter (essential!), and a few other basic kitchen tools. Oh, and of course, the peaches! I went to a local farmer’s market and got a big basket of ripe, juicy peaches. Make sure they’re good quality ’cause that’s the heart of this whole thing.
The Peachy Process
First things first, wash and pit the peaches. I blanched mine, which means dipping them in boiling water for like, a minute, then straight into ice water. Makes the skins slip right off! Super easy. Then I sliced them up – not too thin, not too thick, you know, just right for pie filling.
Making the Magic
Next up, I made the filling mixture. Here’s my recipe, that works great:
- About 6-7 pounds of sliced peaches (it’s enough for about 7 quart jars)
- 2 cups of sugar (you can modify it according to your taste)
- 1/2 cup of Clear Jel (this is a special kind of starch for canning, don’t skip it!)
- 1 teaspoon of cinnamon (because, yum!)
- 1/4 teaspoon of nutmeg (just a touch)
- 1 cup of cold water
- 1/2 cup lemon juice(It’s essential for safety)
I whisked together the sugar, Clear Jel, cinnamon, and nutmeg in a big pot. Then, I slowly stirred in the cold water until it was all smooth. I cranked up the heat to medium-high and kept stirring until it got thick and bubbly. It happened pretty quick!
Once it was bubbling, I added my peach slices, stired it to coat them all in that yummy goodness. Then, I mixed in the lemon juice.
Canning Time!
Now for the canning part! I ladled the hot peach filling into my sterilized jars, leaving about an inch of headspace at the top. I wiped the rims of the jars clean (super important for a good seal!), put on the lids and rings, and lowered them into my boiling water bath canner.
I processed the quart jars for about 30 minutes. Remember, processing time can change a bit depending on your altitude, so double-check that if you’re not at sea level.
The Sweet Reward
After 30 minutes, I carefully lifted the jars out of the canner and set them on a towel to cool. And then… that satisfying “pop” sound as the jars sealed! Music to a canner’s ears, I tell ya.
I let them cool completely, checked the seals, and that’s it! Now I’ve got jars of delicious peach pie filling ready to go whenever I want a taste of summer. I am thinking peach cobbler, peach pie, maybe even just straight out of the jar with some ice cream. It’s all good!
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