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I need a simple peach pie filling recipe for canning

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

Can I use nectarines as well as or instead of peaches for my home made pie fill?

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

This might seem like a silly question but can I use nectarines as well as peaches for my home made pie fill? Would appreciate your input. Thanks.

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

This recipe is from the Ball Blue Book .. For Peach  Pie Filling    ....6 pounds of peaches ......2 1/4  cups sugar.........1/2 cup flour .........1 teaspoon cinnamon..........1/2 teaspoon nutmeg ........2 teaspoons lemon peel .....1/4 cup lemon .juice            Peel, pit and slice peaches , Treat to prevent darkening.  Combine sugar ,flour and spices. Rinse and drain peaches; stir into sugar mixture. Let stand until juices begin to flow , about 30 minutes. Stir in lemon peel and lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into can or freezer jars or plastic freezer boxes , leaving 1/2 inch headspace  cool at room temperature , not to exceed 2 hours . Seal label and freeze yield is about 4 pints.      ps.... the only fast and safe from way to process peaches, tomatoes , beets etc... is to blanch them in hot water  until the skins loosen which would be a matter of minutes then  ladle them to a coldwater ice bath  the skins come right off and  slicing is easier  then proceed with canning  and or freezing directions  .  hope this was helpful,  goodluck!!                          

Peach Pie filling

Can I use flour to thicken my peach pie filling if I am canning with the hot water bath?

 

 

 

 

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

I cook very often a very simple and tasty pie. I take a layer of puff  paste and put any fruits I want (in your case it will be peach). I cover fruits with sugar and put it in the oven for about  30 min.

Hope it was useful.

Carmen

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Do you know how many colories contains food, i.e. how many calories are there in an apple?

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

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

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

  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

  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.Smile

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

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.