Peach Pie Filling Recipe for Water Bath Canning
My mama brought me three large Ziploc bags of prepared peaches from the Farmers Market. They were bought back in September. She wanted to get them to me but we are a four hour drive away. We just couldn’t get to each other in time before the fruit would go bad and become a complete waste.
I told my mama that she needed to prepare the peaches for the freezer. Yes, you can freeze stone fruit. Frozen fruit can also be thawed and canned for later which is what we ended up doing. I did this because these large Ziploc bags of peaches took up valuable space in my freezer. For us, freezing is an excellent and fast way to preserve the fruit if we can’t quite get it processed in the water bath canner. Because lets face it, canning peach preserves, pie filling, or fruit butter is nearly a half to a full day ordeal.
Once I finally obtained the frozen peaches, which took nearly 5 months later, it made about seven quarts of peach pie filling with some leftovers. I used the small amount of leftover filling to make my daughter’s second birthday cake.
How to freeze your peaches
- Submerge whole peaches in boiling water for 30 seconds.
- Submerge whole peaches in cold water for 30 seconds and slip off skins.
- Cut skinned peaches into 1/2 inch slices.
- Blanch slices by boiling for 60 seconds and then take out.
- Place slices in Ziploc bags and place in freezer. Or lay out slices on cookie sheet and freeze individually. Then place frozen slices in freezer bag.
Our cost to make this canning recipe.
If all the ingredients are purchased then I roughly calculated the cost to can this pie filling is about $10.00 for seven quarts or $1.42 per quart. Of course growing all your own fresh peaches can reduce this price greatly.
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