Tilly's Tiny Family Farm
Canning: Peach Pie Filling (similar to Apple Pie Filling)

Syrup
8 cups Water
8 cups Brown sugar

Seasoning
ground Cinnamon
ground Allspice
ground Nutmeg

Combine water and sugar in a pot. Turn on high heat and boil til you have a preferred syrup consistency. I get mine to boiling for a minute or two and call it good, as long as the sugar has dissolved into the water.

Fill 6 quarts with sliced or chunked peaches. Shake the jars a bit to make room for more peaches, but leave plenty of head space. Add 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg to each quart. Add syrup to each quart. Leave 1/2 inch head space. Let it sit a minute to soak the syrup. Make sure to use a knife or other flat utensil to wiggle excess air bubbles out of the sides of the jars. Do not add extra syrup after it has soaked a bit. I have had some jars leak really bad and not seal correctly because I did this. Wipe rims. Cap appropriately with hot lids and rings. Process in water bath for 30 minutes, 25 for pints. Take quarts out of water bath and set aside to cool.

Depending on how well the peaches were packed, you might have extra syrup or find yourself short. Its a 1 cup to 1 cup ratio of water and brown sugar. If you need to just make a little more. If you have extra, try putting the syrup in a few small containers and adding a popsicle stick... really good rock candy after you let it sit awhile. Look up recipes on google.

When making pie, contents can usually be dumped into pie shell. If it appears too watery, mix a lil gluten free flour in it to thicken it up. Add top pie crust. I bake at 425 degrees for 15 minutes, then 350 degrees for 20 -30. Once top is browning and peaches are bubbling is a good sign. I sprinkle a little sugar and ground cinnamon over the top for a lil more flavor.
pumpkin pie
pumpkin pie

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