HOW TO MAKE CANNED PEACHES INTO PIE FILLING RECIPES

Steps:

• In a large nonstick saucepan, add water, lemon juice, sugar, cornstarch and cook at medium-high heat until mixture becomes thick (About 5-8 minutes).
• Stir consistently to prevent any clumps from forming. 
• Turn off heat and add vanilla extract, cinnamon powder, peaches and mix everything together.
• Allow the fulling to cool down completely and then use it in pies or you can even freeze it for later or store in the fridge for up to 5 days. 

Steps:

• 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.  Remove the peaches to a separate bowl and cover to keep warm.
• Empty the water completely from the cooking pot, reserving 5 1/4 cups of peach cooking liquid.
• Add the sugar and clear jel back into the pot.  Measure 5 1/4 cups of peach cooking liquid and add it to the pot.  Mix the liquid into the clear jel and sugar, using a whisk to fully incorporate and remove any lumps.
• Bring the mixture to a boil, and then add in cinnamon and almond extract (if using) and all the lemon juice.  Do not skip the lemon juice, it is required for safe canning.
• Return the mixture to a boil and then add in hot peach slices.  
• Once the mixture begins to simmer again, ladle into prepared canning jars. Be sure to remove air bubbles and leave 1 inch of headspace.
• Process jars (both pints and quarts) for 30 minutes in a water bath canner if under 1,000 feet in elevation.  Adjust cook time to elevation.
• Remove jars from the canner and allow to cool completely before checking seals.  Store sealed jars at room temperature and use within 1 year.  Store any unsealed jars in the fridge and use within 1 week.