Peach Pie Filling

Peach Pie Filling

This is from Creative Canning.

This makes a terrific peach pie.
You can add clear jell if you like, I do not, I add cornstarch and heat and then use.
This recipe is for seven quarts. Each quart makes one pie.

First wash the peaches and then dunk into boiling water for about 45 seconds, remove and
plunge into a bowl of iced water. The skins slide off easily now and you can cut the peaches into slices. I drop my slices into water with some lemon juice to keep from discoloring.

7 cups granulated sugar
5 1/4 cups water or peach juice or a combination of both
1 teaspoon cinnamon
1/4 cup bottled lemon juice
1 teaspoon almond extract (optional)

Combine water, sugar, 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 the lemon juice and boil the sauce 1 minute more, stirring constantly.

Add the peaches to the hot liquid and then fill the jars to 1 inch of the top with the peach mixture. Wipe the tops of the jars and seal and process for 30 minutes in a boiling water bath.
Make sure the water in the bath is at least 1 inch above the tops of the jars.

When making pie, drain some liquid and mix with a tablespoon of cornstarch in a pan, add more is needed until thick. Add to the peaches, put in pie shell and bake.