I need a simple peach pie filling recipe for canning

Submitted by Cat lover on 21 August 2009 - 8:55pm

Reader Recipes

Hope some one can help me out on this one. I have one in a canning book but it calls for apples and golden raisins. I don't want them in my pie filling...I just want pure and simple peaches! I will probably add some cinnamon because we love that.

Thanks

p.s. We made sauerkraut in the jars from an old Kerr book recipe that a friend had. One jar did not seal and it was mighty good. I want to have it over brats this weekend. Next time we will try the crock method now that I have one.

Re: I need a simple peach pie filling recipe for canning

Submitted by farmhousebarb on 21 August 2009 - 10:24pm.

The recipe posted by wesleyba was about the same that I use. However, I can my peaches and if I use the flour I don't use tapioca. And visa-versa. I guess I do it whichever floats my boat! In a pinch, I have used cornstarch. My daughter's b-day is in October, and ever since she was little wants peach pie for her b-day( this year she will be 27). Good luck with your pie, and glad to read that you had success with your kraut!!! P.S. if you were looking for a quantity peach filling recipe, most cookbooks list one for apple..just follow it and tweak the ingredients(spices) . If that doesn't work, ask again..I have a bunch of old recipes for such things, glad to share!!

Re: I need a simple peach pie filling recipe for canning

Submitted by Cat lover on 22 August 2009 - 11:27pm.

Thank you. I have canned apple pie filling and I guess that I could do some tweaking on that one. I never really thought about that.

Right now I am up to my eyeballs in tomatoes!

Re: I need a simple peach pie filling recipe for canning

Submitted by wesleyba on 21 August 2009 - 10:50pm.

I have found when my peaches thaw there is a little more juice so that is why I use both flour and tapioca for a firmer pie.

Re: I need a simple peach pie filling recipe for canning

Submitted by wesleyba on 21 August 2009 - 9:19pm.

I freeze my peaches, first I blanche them just long enough to loosen the skin, then in cold ice water. I remove the skins and slice, I put four cups in each container with a tablespoon of fruit fresh. The pie filling, first I thaw the peaches, add 1 cup sugar, 1/4 rounded cup flour, 1/4 teaspoon nutmeg, 3 Tablespoon butter, and about 3 T. instant Tapioca. Mix sugar & tapioca & 1/4 cup flour in large bowl. Add peaches nutmeg and toss well. Pile fruit into dough, scatter bits of butter over fruit. Bake 425 degree for 10 minutes to set dough, reduce heat 350 degree for 40 minutes. If not bubbling I will bake a little longer, I just watch closely. Hope this helps. Of course you will need two crust.

Re: I need a simple peach pie filling recipe for canning

Submitted by KJuneBug on 22 August 2009 - 7:07pm.

I just canned 7 quarts, 15lbs of peaches, the blanching to remove the skin thing, absolutely works wonderfully! I don't even know the variety that I canned, they were on sale for .88/lb that week, and all it said was US grown peaches.