Peach Pie Filling for Canning

Step 1

Prepare a water bath canner and 7 one quart wide mouth jars.

Step 2

In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil.  Once boiling, add the peach slices and allow the water to return to a boil.  Boil for 2-3 minutes and then strain, reserving the liquid.  Remove the peaches to a separate bowl and cover to keep warm.

Step 3

Empty the water completely from the cooking pot, reserving 5 1/4 cups of peach cooking liquid.

Step 4

Add the sugar and clear jel back into the pot.  Measure 5 1/4 cups of peach cooking liquid and add it to the pot.  Mix the liquid into the clear jel and sugar, using a whisk to fully incorporate and remove any lumps.

Step 5

Bring the mixture to a boil, and then add in cinnamon and almond extract (if using) and all the lemon juice.  Do not skip the lemon juice, it is required for safe canning.

Step 6

Return the mixture to a boil and then add in hot peach slices.

Step 7

Once the mixture begins to simmer again, ladle into prepared canning jars. Be sure to remove air bubbles and leave 1 inch of headspace.

Step 8

Process jars (both pints and quarts) for 30 minutes in a water bath canner if under 1,000 feet in elevation.  Adjust cook time to elevation.

Step 9

Remove jars from the canner and allow to cool completely before checking seals.  Store sealed jars at room temperature and use within 1 year.  Store any unsealed jars in the fridge and use within 1 week.