Here is the Best Peach Pie Filling Recipe to make for preserving or canning fruit filling for peach pies, or use this peach filling as a topping for pudding, cake, parfaits, and more!
By making this fruit filling, you will have opportunity to enjoy the "taste" of summer even in the middle to winter...just open a can of peach goodness, and presto...you are ready to indulge in good food!
12 cups peeled, sliced and pitted peaches
3 inches of "stick" cinnamon
2 tsp. whole cloves
2 2/3 cup granulated sugar
2 cups peeled and finely chopped apples (any variety)
1 cup golden raisins
1/2 cup lemon juice (bottled is fine)
1/4 cup white vinegar
2 tbsp. lemon zest
1/2 tsp. ground nutmeg
Prepare and measure peaches.
Tie cinnamon stick and cloves in a square of cheesecloth, or use a special designed "spice bag".
Combine the peaches, spice bag, sugar, chopped apples, raisins, lemon juice, vinegar, lemon zest and the nutmeg in a large kettle or Dutch oven pan.
Bring the mixture to a boil, then cover and boil gently, until thickened, stirring often to avoid sticking and burning.
Remove and discard the spice bag.
Ladle peach mixture into hot, clean jars, allowing a one inch headspace, and remove any air bubbles.
Wipe jar, adjust lids, and apply screw band until "fingertip" tight.
Process filled jars in boiling water bath, (for 15 minutes for 500 ml. jars, for altitudes up to 1,000 feet).
Allow filled jars to cool, label, and store in a cool, dark place.
Makes 4 - 500 ml. size jars of Delicious Peach Pie Filling!
*This recipe is adapted from a recipe in the, highly recommended, book: "Bernardin Guide to Home Preserving". (See Ad at right (above) to purchase this very informative book).
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