Canning Peach Pie Filling: A Delicious Way to Enjoy Summer's Bounty
Peach pie is a classic dessert that evokes memories of warm summer days and juicy, ripe peaches. But what if you could enjoy this delicious treat year-round? Canning your own peach pie filling is a fantastic way to capture the essence of summer and have it ready for your baking needs any time. This guide will walk you through the process of creating your own delicious and homemade peach pie filling.
Ingredients You'll Need:
- Peaches: Choose ripe, firm peaches. You'll need about 6 pounds of peaches for this recipe.
- Sugar: Granulated sugar is the standard, but you can adjust the amount to your sweetness preference. You'll need about 4 cups of sugar.
- Lemon juice: This helps to prevent browning and adds a touch of brightness to the filling. Use about 4 tablespoons of fresh lemon juice.
- Thickening agent: You can use cornstarch or tapioca flour for thickening. We recommend 4 tablespoons of cornstarch.
- Water: A small amount of water is needed to help dissolve the sugar and cornstarch. Use about 1/2 cup of water.
Equipment You'll Need:
- Large stock pot: This is essential for preparing the filling and sterilizing the jars.
- Jar lifter: Makes handling hot jars easier and safer.
- Wide-mouth canning jars: Choose jars that are the appropriate size for your needs.
- Canning lids: Use new lids for each batch, as they are designed for a single use.
- Canning rings: These are reusable and help seal the jars during processing.
- Jar funnel: Makes filling the jars easier and neater.
- Measuring cups and spoons: For accurate ingredient measuring.
- Large spoon: For stirring the filling.
- Water bath canner: This is essential for processing the jars to ensure they are properly sealed and safe to store.
Instructions:
-
Prepare the peaches: Wash, peel, and slice the peaches. Remove the pits and cut the peaches into about 1/2-inch pieces.
-
Prepare the jars: Wash jars and lids in hot soapy water. Sterilize them in boiling water for 10 minutes.
-
Combine ingredients: In a large stock pot, combine the peaches, sugar, lemon juice, cornstarch, and water. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the filling thickens.
-
Fill jars: Using a jar funnel, carefully fill the sterilized jars with the hot filling, leaving about 1/2-inch headspace. Wipe the jar rims with a clean damp cloth to remove any spills.
-
Process jars: Place the sterilized lids and rings on the jars. Process the jars in a water bath canner for 20 minutes. Be sure the water covers the jars by at least 1 inch.
-
Cool and store: Carefully remove the jars from the water bath canner and let them cool completely. Once cool, check for a good seal. If the lid is slightly indented, the jar is properly sealed. Store jars in a cool, dark place for up to a year.
Tips for Success:
- Use ripe peaches: Overripe peaches will break down quickly during the canning process, resulting in a mushy filling.
- Don't overfill jars: Leaving proper headspace is crucial for proper sealing and safety.
- Follow processing times: Under-processing jars can lead to spoilage.
- Check for proper seals: Ensure the jars have sealed properly before storing.
Enjoying Your Canned Peach Pie Filling:
Your homemade peach pie filling is now ready to enjoy. Use it in your favorite peach pie recipes or experiment with other creative ways to use it. Try topping pancakes, waffles, or ice cream with this delicious filling.
Canning peach pie filling is a rewarding experience that allows you to savor the taste of summer all year round. It's a great way to preserve nature's bounty and have a delicious homemade filling on hand whenever you crave a sweet treat.
