Home Canning - Peach Pie Filling Recipe
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.
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