Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Friday, July 31, 2009

How To Can Peach Pie Filling Recipe

I love to prepare my own pie fillings and then use them through the late Fall and Winter seasons. This is one of our favorite peach pie filling recipes for home canning. When I make homemade pie fillings...I always use first-class, fresh fruit. I do NOT use any type of fruit that has imperfections.

Home Canning - Peach Pie Filling Recipe

6 lbs. fresh peaches
1 cup plus 2 tablespoons bottled lemon juice
3 3/4 cups water
5 cups granulated sugar
2 teaspoons cinnamon
3/4 teaspoon ground cloves
1 teaspoon ground nutmeg
ascorbic acid or fruit fresh

Peel, pit, and slice your fresh peaches. Loosen the skins in boiling water for 35 seconds, then submerge in cold water. Gently peel off the skins. Place peach slices in water that contains ascorbic acid, until all peaches are sliced. Combine lemon juice, water, granulated sugar, cinnamon, cloves and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle into hot quart-sized canning jars. Release air bubbles, clean rims and seal using water bath canner for 30 minutes.

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