Peach Pie Filling
This peach pie filling is a sweet and juicy blend of ripe peaches, sugar, and warm spices, creating the perfect base for a delicious homemade pie. It's thickened to the ideal consistency, making it easy to use for pies, tarts, or as a topping for desserts. Whether you're baking now or preserving it for later, this recipe captures the essence of summer in every bite!
Equipment
- 1 large heavy-bottomed pot.
- 6 quart jars, lids, and rings.
- 1 large water bath canner.
- 1 set of canning supplies (jar lifter, de-bubbler, funnel, etc.)
Ingredients
- 6 quarts peeled and sliced peaches.
- 4 ½ cups sugar.
- 1 cup clear jel.
- 2 tbsp salt.
- 1 tbsp cinnamon.
- 1 tsp nutmeg.
- 1 tsp allspice.
- 9 ½ cups water.
Instructions
Peeling and Slicing Peaches
- To peel peaches easily, we'll use a method called blanching. Here's how:
- Bring a large pot of water to a boil.
- Prepare a bowl of ice water nearby.
- Using a slotted spoon, gently lower 3-4 peaches into the boiling water for about 30-45 seconds.
- Quickly transfer the peaches to the ice water bath to stop the cooking process.
- Once cool enough to handle, the skins should slip off easily with your fingers or a paring knife.
- After peeling, it's time to slice the peaches. Cut the peach in half along the natural seam, twist to separate the halves, and remove the pit. Then, slice each half into wedges or chunks, depending on your preference. Aim for uniformity in your slices to ensure even cooking and a consistent texture in your pie filling.
- As you work, place the sliced peaches in a large bowl with a splash of lemon juice. This will prevent browning and add a touch of brightness to your filling. If you're working with a large batch, you might want to invest in a peach pitter to speed up the process.
Cooking the Peach Pie Filling
- First things first, let's get those peaches cooking. In a large, non-reactive pot (stainless steel is perfect), combine your sliced peaches with sugar. The amount of sugar can vary depending on the sweetness of your peaches and personal preference, but a good rule of thumb is about 1 cup of sugar for every 5 cups of sliced peaches.
- As the mixture heats up, you'll notice the peaches starting to release their juices. This natural syrup, combined with the sugar, will create the base for our pie filling. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. This process not only softens the peaches, but also helps to concentrate their flavor.
- While the peaches are cooking, it's a good time to add any additional flavorings you might like. A splash of lemon juice can brighten the flavor and help preserve the color of your peaches. For those who enjoy a touch of warmth, a sprinkle of cinnamon or a dash of nutmeg can add a lovely depth to the filling.
Adding Thickeners and Flavorings
- Now comes a crucial step in achieving that perfect pie-filling consistency: adding a thickener. Clear Jel is a popular choice for canning because it holds up well to the high heat of processing and doesn't break down over time. If you're using Clear Jel, mix it with a bit of cold water to create a slurry before adding it to your hot peach mixture. This prevents lumps and ensures even distribution.
- Slowly pour the Clear Jel slurry into your simmering peaches, stirring constantly. You'll notice the mixture starting to thicken almost immediately. Continue cooking and stirring for a few more minutes until the filling reaches your desired consistency. Remember, it will thicken a bit more as it cools, so don't overdo it.
- For those who prefer a more natural approach, you might consider using pectin as a thickener. While it's typically associated with jam-making, pectin can work well in pie fillings too. Just be sure to follow the instructions on the package carefully, as the process can be a bit different from using Clear Jel.
Preparing Jars and Lids
- Inspect your jars: Check for any cracks, chips, or defects. Only use jars in perfect condition to prevent spoilage or breakage during the canning process.
- Wash thoroughly: Even if your jars are new, give them a good wash in hot, soapy water. Rinse well to remove any soap residue.
- Sterilize: Place your clean jars in a large pot of boiling water for at least 10 minutes. This step eliminates any lingering bacteria.
- Prepare the lids: In a separate small pot, bring water to a simmer (not a full boil) and add your jar lids. Let them sit in the hot water until you're ready to use them. This softens the rubber seal, ensuring a proper fit.
- Keep everything hot: Leave the jars and lids in their hot water baths until you're ready to fill them. This prevents thermal shock when adding the hot peach filling.
Filling and Processing the Jars
- Remove a hot jar from the water bath using tongs or a jar lifter. Place it on a clean towel.
- Use a bubble remover or plastic spatula to gently remove any air bubbles trapped in the filling. Run it around the inside of the jar.
- Wipe the jar rim with a clean, damp cloth to remove any spills or drips. This ensures a proper seal.
- Carefully place a hot lid on the jar and screw on the band until it's "fingertip tight" – snug but not overly tight.
- Lower the filled jar into your boiling water canner, ensuring it's covered by at least 1-2 inches of water.
- Process the jars for the time recommended for your altitude. Generally, this is about 25 minutes for pint jars at sea level, but always consult a reliable canning guide for precise times.
- After processing, carefully remove the jars and place them on a towel-covered countertop. Leave them undisturbed for 24 hours.
- Check the seals: After cooling, press the center of each lid. If it doesn't flex, you've got a good seal!
- Label your jars with the contents and date, then store them in a cool, dark place.