Saturday, August 29, 2009

Peach Pie Filling (for canning)

5 cups sliced peaches
2 Tablespoons bottled lemon juice
1/4 cup water
3/4 cup granulated sugar
3 Tablespoons corn starch
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly-ground nutmeg

~Combine everything but the peaches in a large saucepan, bring to a boil.
~Add peaches to mixture, return to a boil, and boil for five minutes.
~Pack quart jars leaving 1" headspace.
~Process 45 minutes in a boiling water bath.

Yield: One quart.
Note: Recipe can be multiplied as needed.
Adapted from:

No comments:

Post a Comment