The past couple of years I have canned apple pie fillings that family and friends have raved about. When Chris came home with two bushels of canning peaches this year, I scoured the internet and my cookbooks for a recipe to make peach pie filling that I could can in jars for use anytime. Most of the recipes I found called for a “clearjel” thickener that I could not find anywhere. So I was excited to find a recipe on the ‘Cannin and Jammin’ site that used minute tapioca instead. I made a batch with tapioca first then tried tweaking it a little and using corn starch instead in the second batch…both are delicious. I’ve adapted the recipe below to note the versatility in thickener. Enjoy!
Peach Pie Filling in a Jar
35 cups of peaches, peeled, cored, sliced
7 cups sugar
1 cup corn starch OR 16 tablespoons minute tapioca
3 1/2 teaspoons ground cinnamon
2 teaspoons nutmeg
2 teaspoons almond extract
7 teaspoons fresh lemon juice
Combine peaches and sugar in large saucepan. Stir as you bring to a boil over med-high heat. Boil hard for 1 minute. Mix in corn starch or tapioca, cinnamon, nutmeg, almond extract and lemon juice. Boil hard for 1 minute more. Ladle into hot sterilized quart jars leaving 1/2 inch headspace. Wipe rims, seal. Process in boiling water bath for 20 minutes.
To make a Pie or Cobbler:
Empty jar into an 8 or 9 inch unbaked pie crust. Top with pie crust or crumb topping and bake for 30 to 45 minutes at 350° until pie crust is golden brown and filling is heated through.
Adapted from CanninandJammin.com (link).