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Post by deerslayer on Jan 6, 2009 11:06:21 GMT -6
PEACH PIE FILLING
Sliced fresh peaches--6 quarts Sugar 7 cups Clear jel 2 cups plus 3 TBSP Cold water 5 ¼ cups Cinnamon 1 tsp Bottle lemon juice 1 ¾ cups
Peel peaches. to loosen skins submerge peaches in boiling water for 30-60 seconds, then place in cold water for 20 seconds. Slip off skins and prepare slices ½ inch thick. Place slices in water with ½ tsp ascorbic acid crystals or six 500 milligram vitamin c tablets in 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 water returns to a boil. Drain but keep heated fruit in covered bowl or pot. Combine water sugar clear jel and cinnamon in large pot. Stir and cook over medium 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 headspace. Adjust lids and process
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