Peach Pie Filling - 7 Quarts

By Hklbrries

Select ripe but firm peaches. Red Haven, Redskin, Sun High and other varieties of similar quality are suitable.

Ingredients

• 6 quarts fresh sliced peaches
• 7 cups granulated sugar
• 1 tsp ascorbic acid crystals or six (500 mg) vitamin C tablets
• 2 cups plus 3 tbsp Clear Jel A
• 5 1/4 cups cold water
• 1 tsp cinnamon, optional
• 1 tsp almond extract, optional
• 1 cup bottled lemon juice

Preparation

Step 1

Procedure for preparing peach filling: Peel peaches. To loosen skins, submerge peaches in boiling water for 30 to 60 seconds, and then place in cool water for 20 seconds. Slip off skin and prepare slices 1/2-inch wide. Place slices in water containing 1 tsp of ascorbic acid crystals or six 500 mg vitamin C tablets in 1 gallon of water to prevent browning. Combine sugar, Clear Jel A, and cinnamon or almond extract in a large kettle of water. Stir and cook on medium high heat until mixture thickens and begins to bubble. Drain peach slices. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in peach slices. Fill jars with mixture and process quart jars at a boil for 30 minutes, without delay.

(Follow recommended canning procedures).