Perfectly Preserved Peach Pie Filling
I spent the day canning peaches and, with two gallons of chopped peaches left over, decided to make my sister some peach pie filling. Having a lot of the work already done might encourage a busy, working woman to treat herself to a couple of homemade pies over the winter.
Ingredients
Method
- Sterilize the quart jars by boiling them for 20 minutes.
- Mix all ingredients in a large saucepan. Bring to a rolling boil (that is, it doesn’t stop boiling when you stir it), stirring quite often, almost constantly. Keep in mind that the sugar will burn if it isn’t stirred almost continually.
- Once it boils, boil and stir for two minutes. The sauce is going to thicken as it boils. Remove from heat.
- Using a funnel, fill the jars leaving 1 inch headspace. Wipe the rims clean, cap and seal.
- Process in a boiling water bath for 30 minutes.
Nutrition
Notes
Equipment: a large saucepan, wooden spoon, water bath canner, quart-sized jars with lids and rings, and a funnel.
To bake into a pie: Heat the oven to 425°F. Prepare a 2-crust pie crust. Line a 9-inch pie plate with the bottom crust and fill with 1 quart of pie filling. Cover with the top crust, fluted to allow steam to vent. Fold the edges of the crust under and seal, and cover the edge with foil to prevent burning. Bake for 30 minutes, then remove the foil. Continue baking 10 to 15 minutes, or until the crust is lightly browned and the delicious juices are bubbling up through the slits in the top crust. Serve with ice cream.
High in vitamin C, very low in saturated fat, very low in sodium, and no cholesterol.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…