Peach Pie Filling Recipe

Title: Peach Pie Filling
  Categories: Pies, Fruits, Canning
       Yield: 1 recipe
  
 ----------------------------FOR 1 QUART FILLING----------------------------
   3 1/2 c  Sliced fresh peaches
       1 c  Granulated sugar
     1/4 c  Clear Jel(tm); plus...
       1 tb Clear Jel(tm)
     3/4 c  Cold water
     1/8 ts Cinnamon (optional)
     1/8 ts Almond extract (opt.)
     1/4 c  Bottled lemon juice
 
 ----------------------------FOR 7 QUARTS FILLING----------------------------
       6 qt Sliced fresh peaches
       7 c  Granulated sugar
       2 c  Clear Jel(tm); plus...
       3 tb Clear Jel(tm)
   5 1/4 c  Cold water
       1 ts Cinnamon (optional)
       1 ts Almond extract (opt.)
   1 3/4 c  Bottled lemon juice
  
   Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun
   High, and other varieties of similar quality are suitable.
   
   Yield: 1 quart or 7 quarts.
   
   Procedure: Peel peaches. To loosen skins, submerge peaches in boiling
   water for approximately 30-60 seconds, and then place in cold water for
   20 seconds. Slip off skins and prepare slices 1/2-inch thick. 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. Combine water, sugar,
   Clear Jel(tm), and, if desired, cinnamon and/or almond extract in a
   large kettle. Stir and cook over medium high heat until mixture thickens
   and begins to bubble. Add lemon juice and boil sauce 1 minute more,
   stirring constantly. Fold in drained peach slices and continue to heat
   mixture for 3 minutes. Fill jars without delay, leaving 1 inch
   head-space. Adjust lids and process immediately.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  
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