Thursday, September 6, 2018

Canned Peach Pie Filling

Please note I was sent product samples from the Washington State Fruit Growers.  All photos and opinions are my own.

Yes, nothing says summer like a delicious peach pie.  I was lucky enough to get a big box of peaches delivered to my door step.  While keeping the kids and husband from eating them all was at times a challenge, I was able to put a few up as peach pie filling.  I love having pie filling ready to go on my pantry shelves.  It is my quick and easy go to dessert at different times throughout the year.  Whether its a church carry in or a PTO bake sale, all I do is buy a pie shell, open a jar, pour it in and bake.  Everyone thinks I spent all afternoon peeling and slicing those peaches to get the dessert there on time.  But now you know my secret.  And for me 1 quart jar fills a pie shell.  

So without further ado, here is my recipe and if you would like other ideas for peach recipes be sure to check out The Washington State Fruit Commission website. 

2 T. Cinnamon
2 tsp. ground cloves
12 cups sliced, pitted, peeled peaches
2 cups cored, peeled and sliced apples
2 2/3 cup sugar
1 cup golden raisins
2 T. grated lemon zest
1/2 cup lemon juice
1/4 cup white vinegar
1/2 tsp. ground nutmeg

1.) In a large pot combine peaches, apples, sugar, raisins, lemon zest and juice, vinegar, nutmeg, cinnamon and cloves.
2.) Bring to a boil over medium-high heat, stirring frequently.
3.) Reduce heat, cover and boil gently, stirring occasionally until thick.
4.) In clean, hot jars ladle pie filling, leaving 1 inch headspace.
5.) Remove any air bubbles, wipe rim and top with lids and screw on rings.
6.) Add jars to canner (or large pot) and process for 15 minutes in a boiling water bath. 
Yield 2 Qt. jars

Thanks again to the Washington State Fruit Commission for sending me peaches! 

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