Peach Pie Filling
I love this recipe! It uses minute tapioca that is readily available at the grocery store. It makes 6 quart jars of pie filling.
Equipment
- Water bath canner
- Quart jars, lids, and rings
- Jar lifter
Ingredients
- 10 pounds peaches (About 8 pounds after peeling and pitting)
- 1 1/2 cups sugar
- 3/4 cup lemon juice
- 1 cup plus 2 tablespoons minute tapioca
- 4 cups sugar
- water I use one-half to one cup to just cover bottom of pan.
Instructions
- Peel and pit peaches. Slice and put in prepared lemon water to prevent darkening.
- In a small mixing bowl, combine tapioca, 1-1/2 cups sugar, and lemon juice. Reserve.
- Drain peaches in a colander, then place in a large stock pot with 4-cups sugar and enough water to prevent scorching.
- Heat to just under boiling about 190 degrees. Stir frequently.
- Add reserved tapioca mix and reheat while stirring to 190 degrees. Do not boil.
- Pour into clean, hot jars leaving 1/2-inch headspace. Seal with lid and ring.
- Process in boiling water bath for 15 minutes.