Cooking web notes

Peach Pie Filling



6 lbs. fresh peaches

1 cup plus 2 tablespoons bottled lemon juice

3 3/4 cups water

5 cups granulated sugar

2 teaspoons cinnamon

3/4 teaspoon ground cloves

1 teaspoon ground nutmeg

ascorbic acid or fruit fresh



Peel, pit, and slice your fresh peaches. Loosen the skins in boiling water for 35 seconds, then submerge in cold water. Gently peel off the skins. Place peach slices in water that contains ascorbic acid, until all peaches are sliced. Combine lemon juice, water, granulated sugar, cinnamon, cloves and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle into hot quart-sized canning jars. Release air bubbles, clean rims and seal using water bath canner for 30 minutes.



Note: I use my large Tupperware Thatsa Bowl that holds up to 32 cups for soaking my peach slices in ascorbic acid. You can purchase one ----> HERE