Perfect Peach Pie Filling Recipe for Canning===
Peach pie is a classic dessert that can be enjoyed all year round. If you have an abundance of fresh peaches, you may want to can some of them to use later on. Canning peach pie filling is a great way to preserve the taste of summer and have a delicious dessert on hand whenever you want it. In this article, we’ll guide you through the process of making the perfect peach pie filling recipe for canning.
Selecting the Best Peaches for the Filling
The first step in making the perfect peach pie filling is choosing the right peaches. Look for peaches that are ripe but still firm to the touch. They should have a sweet aroma and a deep, rich color. Avoid any peaches that are bruised or squishy as they will not hold up well during the canning process.
Preparing the Peaches for Canning
Before you can start making the filling, you need to prepare the peaches. Wash them thoroughly under running water and remove any stems or leaves. Then, blanch the peaches by placing them in boiling water for 30 seconds and then immediately transferring them to a bowl of ice water. This will make it easier to remove the skins.
Making the Perfect Peach Pie Filling
To make the perfect peach pie filling, you will need peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Combine all of these ingredients in a large pot and cook over medium heat until the mixture thickens and the peaches are soft. Be sure to stir the mixture frequently to prevent scorching.
Filling the Jars with Peach Pie Filling
Once the filling is ready, it’s time to fill the jars. Use a ladle or funnel to carefully pour the filling into the jars, leaving about 1 inch of headspace. Wipe the rims of the jars with a clean towel to ensure a good seal.
Processing the Peach Pie Filling Jars
To ensure that the jars are properly sealed and free from harmful bacteria, they need to be processed in a water bath canner. Place the jars in the canner and cover them with water. Bring the water to a boil and process the jars for 30 minutes.
Cooling and Storing the Peach Pie Filling Jars
After processing, remove the jars from the canner and place them on a clean towel to cool. As they cool, you should hear a popping sound, which indicates that the jars have sealed properly. Once the jars are completely cool, store them in a cool, dark place for up to a year.
Using the Peach Pie Filling for Baking
When you’re ready to use the peach pie filling, simply open a jar and pour it into a pie crust. Add a top crust or lattice and bake at 375°F for 45-50 minutes or until the crust is golden brown. Serve warm with a scoop of vanilla ice cream.
Tips for Perfect Peach Pie Filling Results
To ensure that your peach pie filling turns out perfectly every time, here are a few tips to keep in mind:
- Use fresh, ripe peaches for the best flavor.
- Don’t overcook the filling as it can become too thick and lose its texture.
- Be sure to wipe the rims of the jars clean before processing to ensure a good seal.
- Store the jars in a cool, dark place to avoid spoilage.
Conclusion: Delicious Peach Pie Filling for All Seasons
Canning peach pie filling is a great way to enjoy the taste of summer all year round. With this easy recipe and a few simple tips, you can make the perfect peach pie filling for canning. Whether you’re making pies, cobblers, or other desserts, this filling is sure to be a hit with everyone who tastes it.
Frequently Asked Questions About Peach Pie Filling
Q: How long does canned peach pie filling last?
A: Canned peach pie filling can last for up to a year if stored in a cool, dark place.
Q: Can I use frozen peaches for the filling?
A: Yes, you can use frozen peaches for the filling. Just be sure to thaw them before using.
Q: Can I adjust the amount of sugar in the recipe?
A: Yes, you can adjust the sugar to your liking. Just keep in mind that reducing the amount of sugar may affect the texture and shelf life of the filling.
Printable Recipe for Perfect Peach Pie Filling for Canning
- 8 cups peeled and sliced peaches
- 1 cup sugar
- 1/4 cup cornstarch
- 2 tbsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Combine all ingredients in a large pot and cook over medium heat until the mixture thickens and the peaches are soft, stirring frequently. Fill jars with the mixture, leaving 1 inch of headspace. Process in a water bath canner for 30 minutes. Store in a cool, dark place for up to a year.
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