Peach Pie Filling

---------- Recipe via Meal-Master (tm) v8.02

Title: Peach Pie Filling
Categories: Pies, Fruits, Canning
Yield: 1 recipe

----------------------------FOR 1 QUART FILLING----------------------------
3 1/2 c Sliced fresh peaches
1 c Granulated sugar
1/4 c Clear Jel(tm); plus...
1 tb Clear Jel(tm)
3/4 c Cold water
1/8 ts Cinnamon (optional)
1/8 ts Almond extract (opt.)
1/4 c Bottled lemon juice

----------------------------FOR 7 QUARTS FILLING----------------------------
6 qt Sliced fresh peaches
7 c Granulated sugar
2 c Clear Jel(tm); plus...
3 tb Clear Jel(tm)
5 1/4 c Cold water
1 ts Cinnamon (optional)
1 ts Almond extract (opt.)
1 3/4 c Bottled lemon juice

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun
High, and other varieties of similar quality are suitable.

Yield: 1 quart or 7 quarts.

Procedure: Peel peaches. To loosen skins, submerge peaches in boiling
water for approximately 30-60 seconds, and then place in cold water for
20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place
slices in water containing 1/2 tsp. of ascorbic acid crystals or six
500-milligram vitamin C tablets in 1 gallon of water to prevent
browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling
water. Boil each batch 1 minute after the water returns to a boil. Drain
but keep heated fruit in a covered bowl or pot. Combine water, sugar,
Clear Jel(tm), and, if desired, cinnamon and/or almond extract in a
large kettle. Stir and cook over medium high heat until mixture thickens
and begins to bubble. Add lemon juice and boil sauce 1 minute more,
stirring constantly. Fold in drained peach slices and continue to heat
mixture for 3 minutes. Fill jars without delay, leaving 1 inch
head-space. Adjust lids and process immediately.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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