Peach Pie recipes can be adapted by adding a hint of cinnamon or a dash of almond extract. Or leave the seasonings out for an easy traditional dessert.
Peach pie recipes can be processed safely in a Water Bath Canner
Gather your canning supplies
I have always used flour for a thickener in my pie fillings. I now switched to clear jel. It will give you a nicer filling with more consistent results when you are canning.
If you use Clear Jel be sure you purchase the non-instant or regular type. Click here for more information. Clear Jel
Start by preparing jars, and get water in your canner heating.
(see Water Bath Canning for full directions)
Peel your peaches
Slice the peaches in half and throw away the pit. You'll notice a 'seam' down one side of your peach. If you slice around the diameter of the peach following this line you will be able to pluck the pit right out.
Slice peaches into 1/2 to 1 inch slices. To prevent browning of peaches you will want to slice the peaches into a pot with a light syrup.
Or treat with Fruit Fresh. This should be available in the canning sections at the grocery store or the hardware store. Follow the instructions on the package.
Bring water to a boil in a large pot. In batches of about 6 cups each place peaches into boiling water. Boil peaches 1 minute after the water returns to a boil. Drain but keep warm in a large pot or bowl. Prepare about 6 quarts sliced peaches.
Combine water, sugar, and clear jel, flour or cornstarch in a large pot. Heat and stir until mixture begins to thicken and bubble. Add lemon juice and any spices or flavorings and boil 1 minute more.
Gently add sliced peaches and heat for 3 minutes. Stirring constantly.
Fill your jars leaving a 1 inch headspace. Wipe the rims clean, remove any air bubbles and place your lids.
For more details follow water bath canning instructions.
Then place the last little bit in a bowl add a scoop of ice cream.... enjoy while your filling processes.
Process pints or quarts for 30 minutes.
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