★☆ Slip off skins and prepare slices 1/2-inch thick. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Pamela Schmutz at Clemson University explains: The recipes for fruit pie fillings all use a modified food starch called Clear Jel®. And I want to share them with you. Boil a large pot of water (4 litres / quarts). I only found one for classic plum pie, and lots for cherry pie, but each had features I didn't care for, so I combined what I thought were the best parts, and this is the result. Schmutz, Pamela. In fact, many people prefer the jars unthickened and to add their own thickener at time of use. For processing times over 30 minutes, the water level should be at least 2 inches above the tops of the jars. Cook and stir for 2 minutes or until thickened. August 2010. Is is okay to can the peache pie filling without thickener. How long does it take to can peaches? Add top crust. Thicker slices may trap too much air in them, which during processing will try to escape from the jar and cause product overflow. Filed Under: Pie Fillings, Seasonal Summer Tagged With: Clearjel, Peaches, Thickeners. Leave in the water for one minute. Others say excess headspace won’t help: instead, take the precautions mentioned above. Drain peaches until you have ¾ cup reserved juice. Let peaches sit for about 30 minutes. Your win! If you slice around the diameter of the peach following this line you will be able to pluck the pit right out. Some people advise to leave headspace of 3 cm (1 ½ inches), because of how much the mixture swells during processing. Your email address will not be published. Include any juice from them as they thaw in the recipe. I can a few times most summers. Cool on a wire rack. I’m not a salsa snob, either. This starch produces the correct thickening, even after the fillings are canned and baked. Please note that this recipe is for yellow peaches, not white peaches. You will notice juice forming. Set aside in a large bowl or pot of water with some lemon juice or ascorbic acid in it to prevent discolouring. Prep the peaches (peel and pit). Jar size choices: Either half-litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz), Processing method: Water bath or steam canning, Processing time: Either size jar 30 minutes. Wash the peaches, and dip them in the pot of boiling water for about a minute, until the skins loosen. 2015. Depending on the peach varieties produced (commonly referred to as "cultivars"), peaches may be marketed from late July through mid-September. How long do I waterbath for a seal.” Answer: Michael, for safety reasons, yes, you can re-can the fruit again. 2 Comments. Sixth Edition. This peach pie recipe with fresh peaches takes into account that some home-grown varieties, like Elberta, are more suitable for canning. 16 lbs fresh, ripe peaches (about four of those 3L peach baskets) 5-6 One-Litre canning jars Sugar (see below) Water (see below) Sugar Syrup. I use my blancher and do 5 or so peaches at a time. What do you do? 10 lbs. That's what you do. Stir well to combine. Notify me via e-mail if anyone answers my comment. Slice no more than 1 cm (½ inch) thick. fresh peaches = 9 fresh medium-sized peaches = 3 ½ cups sliced / 750 g / 1.5 lbs after being peeled and pitted), (white. * PointsPlus™ calculated by healthycanning.com. Cook and stir for 2 minutes or until thickened. Page 8 With so many peaches, I knew that I had to make a pie since we would never eat that many peaches even if we tried very hard. Gently fold in peaches. Prep the peaches (peel and pit). Read More…, “Compared with frozen or canned foods, dried foods have lower nutritive value.”, I'm the author of cooksinfo food encyclopaedia, I typically add about 1 tablespoon of flour to the bottom of my crust before adding the filling. White peaches have been found to be lower in acidity and thus problematic for home canning at the current time (2018) until testing has been done to determine adequate acidification. Peel your peaches 1. Peaches can be sold directly to consumers through farmers markets and roadside stands or wholesaled to packers. Resist and instead drain the peaches and reserve the juice so that you have 3/4 of a cup of juice. 2. Total time can bake is 45 to 50 minutes. Let peaches sit for about 30 minutes. Bake at 400° for 25 minutes. Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother. 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