Peach Pie Filling
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Peach Pie Filling
Peach Pie Filling
16 cups peeled, sliced fresh peaches or nectarines*
1 tbsp. lemon juice
1 tsp. vanilla extract
1 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg

Prep: 15 minutes, Cook: about 1 hour, Makes: 2½ quarts

1. Place all ingredients in a large pot over medium heat. Cook for 10 minutes or until mixture is thickened and bubbly.

2. Pack hot mixture into sterilized jars, leaving 3/4 inch empty at the top and follow canning instructions below, boiling for 30 minutes.

*To easily peel peaches, plunge into boiling water and cook for a few minutes. Quickly place into ice water.

Basic Canning Instructions:

1. FiIl a large stockpot half full with water and bring to a boil (allow 1/2 to 1 hour, depending on size of pot). Submerge empty canning jars, lids and rings in water; remove to a clean cloth.

2. Fill jars, leaving 1/2 inch open at the top of each, making sure to keep rims clean (a wide mouth funnel works well for this). Eliminate any bubbles by stirring with a non-metallic kitchen utensil such as a wooden skewer or chopstick. Wipe away any food from the rims with a clean damp cloth.Top with sterilized lids, screwing rings on tightly, then loosening about 1/4 inch. Lower into boiling water, making sure water reaches 1 to 2 inches above lids and return to a boil. Cook according to recipe instructions.

3. After processing, remove jars carefully from pot and set on a cloth.

4. When jars have cooled, check to make sure all are sealed by pushing down in the center. If the lids give and make any noise, jars have not sealed properly and should be refrigerated. Store sealed jars in a cool, dark place.

Nutritional Information:
(based on 16 servings - 1/2 cup per serving): Calories: 118, Protein: 2 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 29 g, Fiber: 2 g, Sugar: 25 g, Sodium: 0 mg, Points Plus: 3