Summer is here and the fruit is ripening up quickly! In our neighborhood, apricots, strawberries, cherries, and blueberries are being harvested. The apple orchard isn't far behind, with the rosy orbs growing daily in size. And there's nothing like a summer peach! Today's newspaper featured an article about Master Food Preservers who are community volunteers that work for the Extension office. I highly value their expertise and dedication to food safety and preservation. They are trained by our extension service home economists and then serve the residence in our county with food handling and preservation questions. In addition to information about food safety and the extension program, a recipe for canned peach pie filling was given. My friend, Rose, has a similar recipe and says it is a wonderful way to preserve peaches. There's not many things better than a peach pie, especially during the dreary days of winter. Here's the recipe they published today:
Peach Pie Filling
6 quarts fresh, ripe, yet firm, peaches
7 cups granulated sugar
2 cups plus 3 tablespoons Clear Jel
5 1/4 cups cold water
1 teaspoon cinnamon
1 teaspoon almond extract
1 3/4 cups bottled lemon juice
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 cut into slices 1/2-inch thick. Place slices in water containing 1/2 teaspoon of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning.
Place 6 cups of sliced peaches at a time in 1 gallon of 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, 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, into pints or quarts, without delay, leaving 1 inch head-space. Adjust lids and immediately process for 30 minutes in a water-bath canner. Makes 7 quarts.
This recipe is from the National Center for Food Preservation. I wonder if there is a similar recipe for apple pie filling? How handy to have it prepared and jarred, just waiting for a future day. Delicious as pie filling, the peach or apple fillings would also work well as a fruit sauce or a filling for campfire sandwiches. Yum!
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