The next morning I peeled, pitted and chopped the peaches stirring in fresh fruit protector along the way.
I packed the peaches into jars. I had enough for 6 quarts and 6 pints. Enough to make 6 peach pies. In a couple of the jars I decided to add some fresh raspberries. Just layer them in with the peaches.
For the filling I mixed in a large pot:
4 cups sugar
1 cup corn starch
2 tsp cinnamon
1 tsp nutmeg
2 tsp salt
3 tbsp lemon juice
The seeds of 2 vanilla beans
Over medium high heat add 10 cups of water. Heat until mixture is well incorporated and becomes less cloudy, about 15-20 minutes. Pour hot mixture into jars slowly. Remove any air bubbles, wipe rims of jars, attach heated seals and rings. Process in boiling water bath for 25 minutes.
This last weekend it was time to test out the peach pie filling. With store bought pie crust and a cobbler topping. Delicious and I still have enough for 4 more pies!!!
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