---------- Recipe via Meal-Master (tm) v8.02 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. ============================================================= * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias -----