On Friday mornings I like to go to the farmer's market in our small town. Some weeks there are a ton of vendors selling everything from fruits and vegetables to bath products and even organic pet food. It's fun to walk around and see what my town has to offer. However there are some weeks when only a few vendors make it to town and it's hard to find something to buy.
There is one vendor that only sells fruit. He has an orchard and has the best peaches, plums, and apples. I look forward to seeing him at the market because his prices are super reasonable and I like buying fruit for canning from him. I can buy a $10 basket of peaches or apples, use about three-quarters of it to can and then enjoy the other quarter in fruit salad.
This past week he had a ton of peaches. They looked really good so I bought a big basket of them. I actually hadn't canned anything yet this year so I was looking forward to canning something. I thought I'd make peach pie filling because that would be great to have on hand after the baby came. I figured I could grab a refrigerated pie crust, open a jar of peach pie filling, and whip up a homemade pie in minutes when guests come to visit.
The peach pie filling is easy to make. The worst part of the entire process is peeling the peaches. In the past I've put them in boiling water for a minute with an X carved in the bottom and then peeled them that way. This time I decided to simply use a vegetable peeler and I found it to be just as easy and less messy plus I didn't have to wait for the peaches to cool.
Now I've made Peach Pie Filling before but this time around I made it a little bit different. I added some spices and I took out the raisins in the other recipe. Something about the raisins in the filling made it taste odd. This time around it tasted delicious. My only problem is that it didn't get super thick but I figure when I go to make the pies I can just add a tablespoon of pie thickener or cornstarch.
- 1 cinnamon stick
- 12 c. sliced, pitted, peeled peaches (about 8 large peaches)
- 2 c. peeled and cored apples, finely chopped
- 3 c. sugar
- ¼ c. pectin
- ½ c. lemon juice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Prepare a boiling water canner along with 5 pint sized jars and lids.
- In a large stainless saucepan combine the cinnamon stick, peaches, apples, sugar, lemon juice, nutmeg, and cinnamon.
- Bring the mixture to a boil over medium high heat, stirring frequently, until thickened. Remove from heat.
- Ladle hot peach pie filling into the hot jars leaving 1 inch of headspace. Remove any air bubbles and adjust the headspace. Wipe the rims and center on the lid. Screw band down to fingertip tight.
- Place the jars in the canner, making sure they are covered with water, and cover with a lid. Boil and process for 15 minutes.
- Remove the canner from heat and remove the lid. Allow to cool for 5 minutes.
- Remove the jars and allow to cool for 24 hours. Check to make sure the lids are sealed and store for up to 1 year.
Recipe slightly adapted from Ball Complete Book of Home Preserving, page 175.