Homemade Canned Peach Pie Filling Ingredients: 24 cups peaches, peeled and sliced (about 15 pounds) 4 1/2 cups packed brown sugar ... 5 ½ cups water 1 Tablespoon cinnamon 1 Tablespoon vanilla extract 1 vanilla bean – cut in half lengthwise 1 3/4 cups lemon juice 2 cups plus 3 Tablespoons cornstarch Directions: Combine the sugar, cinnamon, vanilla extract and water in a large stock pot or Dutch oven. Scrape seeds from the vanilla bean into the pot, add vanilla bean as well. Cook over medium heat, stirring frequently, until mixture begins to bubble. In a small bowl mix the cornstarch with the lemon juice. Add lemon juice mixture to the pot, stirring constantly for about 1 minute or until thickened. Remove vanilla bean from the pot. Stir in peach slices and continue to heat mixture for 3 minutes. While mixture is still warm, spoon into jars, leaving 1 inch of head space. Place lid and ring on the jar and tighten it down. Wipe jars clean and process in a water bath canner for 30 minutes. See chart below with the USDA-Recommended process time for Hot Pack Pint or Quart Jars of peach pie filling in a boiling-water canner:
Posted on: Thu, 04 Jul 2013 02:44:16 +0000
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