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Instructions. Melt the butter in a medium pot over medium heat. Add vanilla extract and cornstarch and whisk. Stir in the granulated sugar, brown sugar, cinnamon and salt and stir once again. Let the sugar melt down for 5 minutes, stirring. Then add the peaches.

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In a large saucepan or pot, combine sugar, Clear Jel, water, and cinnamon. Cook over med. high heat, stirring constantly, until the mixture begins to thicken and bubble. Add the remaining lemon juice to the pot, and boil the sauce for 1 more minute; keep stirring! Add the peach slices to the sauce mixture, stirring to coat, and cook over medium.

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Using a ladle scoop the peach pie mixture into hot jars leaving 1-inch headspace. Using a butter knife remove any air bubbles and then wipe rim clean. Add a band and jar lid and tighten hand tight. Place jars in boiling water canner. Process jars for 30 minutes (adjusting the time for altitude as needed).

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Prepare a water bath canner and 7 one quart wide mouth jars. In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil. Once boiling, add the peach slices and allow the water to return to a boil. Boil for 2-3 minutes and then strain, reserving the liquid.

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Heat until the mixture is thick and bubbling. Then add the lemon juice and cook for an additional minute. Add the sliced peaches and cook an additional 3 minutes. Portion the peach pie filling into the quart jars. Leave a 1-inch headspace in each jar. The peach pie filling likes to expand quite a lot during processing.

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Place in boiling water canner with water covering jars by 1 inch. Process jars for 15 minutes. Remove jars from boiling water canner and set on a towel on the kitchen counter to cool. Unsealed jars should be placed in refrigerator and eaten within one week. Sealed jars can be stored in a cool dark place for 1-2 years.

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Place slices in water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 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 the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.

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Add lemon juice and boil sauce 1 more minute. Fold in peaches into the thickening mixture and continue to heat mixture for 3 minutes. Fill sterilized mason jars without delay leaving 1 inch headspace. Remove air bubbles. Wipe jars rims and adjust lids and rings. Process in boiling water bath for 30 minutes.

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So Easy To Preserve. The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book was reviewed and updated in 2020. Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. Order Information.

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As the sauce cooks the peaches will start to release liquid which can make the sauce thin. Cooking fresh peaches in the pie filling will help keep its consistency thick enough. STEP 5: Add sliced peaches to the sauce. Return to the stove and continue cooking over medium heat for 2-3 minutes or until thickened.

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Make the filling. In a large pot, place sugar, Clear Jel, water and spices together. Whisk over medium heat until mixture begins to thicken. Add lemon juice and boil for one minute, stirring constantly. Add peach slices and fold in using a large wooden spoon or spatula. Heat for 3 minutes over medium-low heat.

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In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it. Adjust the oven rack to the lower third position and preheat to 425°F (218°C).

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In a large saucepan, add the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water, and then whisk. Bring to a boil. Over medium heat, continue to whisk the ingredients for 2-3 minutes as the filling thickens. Prep the peaches. Wash and slice the peaches into 1/4-inch thick slices.

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Fill a large pot halfway full of water. Bring to a boil. Cook the peach slices for 60 seconds. Do them in two batches. Drain then put in a bowl with a lid so they stay hot. Reserve 2 1/4 cups of the liquid in the pot. In a large saucepan or pot, combine the reserved liquid, sugar, clear jel, and cinnamon.

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Make up a pie dough for top and bottom crusts (your favourite recipe, or this one.) Line a pie dish with half the pie dough rolled out. Pour in your peach pie filling and cover with another pie crust, crimping edges to seal. Bake at 175 C (350° F) for 1 hour or until crust is golden brown.

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Slice an x in the bud end (not the stem end) of each peach. Once boiling add a few peaches to the pot for 30 to 60 seconds. (It depends one how ripe they are. Ripe peaches will take only 30 seconds, rare peaches more like 60 seconds.) Cut a slit in the bud end of the peaches. Place in boiling water.