Ingredients
- 6 quarts (24 cups) peaches, sliced and peeled
- 7 cups sugar
- 2 1/4 cups clear jel, cook type, not instant
- 5 1/4 cups peach cooking liquid or water
- 1 tsp cinnamon
- 1 tsp almond extract
- 1 3/4 cups lemon juice
- water for cooking peaches
Instructions
- Prepare a water bath canner and 7 one quart wide mouth jars.
- In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil. Once boiling, add the peach slices and allow the water to return to a boil. Boil for 2-3 minutes and then strain, reserving the liquid. Remove the peaches to a separate bowl and cover to keep warm.
- Empty the water completely from the cooking pot, reserving 5 1/4 cups of peach cooking liquid.
- Add the sugar and clear jel back into the pot. Measure 5 1/4 cups of peach cooking liquid and add it to the pot. Mix the liquid into the clear jel and sugar, using a whisk to fully incorporate and remove any lumps.
- Bring the mixture to a boil, and then add in cinnamon and almond extract (if using) and all the lemon juice. Do not skip the lemon juice, it is required for safe canning.
- Return the mixture to a boil and then add in hot peach slices.
- Once the mixture begins to simmer again, ladle into prepared canning jars. Be sure to remove air bubbles and leave 1 inch of headspace.
- Process jars (both pints and quarts) for 30 minutes in a water bath canner if under 1,000 feet in elevation. Adjust cook time to elevation.
- Remove jars from the canner and allow to cool completely before checking seals. Store sealed jars at room temperature and use within 1 year. Store any unsealed jars in the fridge and use within 1 week.
from Practical Self Reliance: https://practicalselfreliance.com/canning-peach-pie-filling/