PEACH PIE FILLING CANNED RECIPES

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.

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.