How To make Peach Pie Filling Bernardin
12 Cups Prepared Peaches--Approx 20-25 Medium
5 To 6 Lbs
3 Inch Cinnamon Stick
2 Tsp Whole Cloves
2 2/3 Cups White Sugar
2 Cups Apples:
Peeled Finely Chopped
1 Cup Golden Raisins
1/2 Cup Lemon Juice
1/4 Cup White Vinegar
2 Tbsp Lemon Rind :
Grated
1/2 Tsp Ground Nutmeg
Blanch, peel, pit and slice peaches; measure 12 cups (3 L). Tie cinnamon stick and whole cloves in a square piece of cheesecloth creating a spice bag. Combine peaches, spice bag, sugar, apples, raisins, lemon juice, vinegar, lemon rind and nutmeg in a large stainless steel or enamel saucepan. Bring to a boil; cover, and boil gently 60-75 minutes, stirring occasionally until thickened.
Fill boiling water canner with water. Place 4 clean pint (500 ml) mason jars in canner over hight heat. Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
Discard spice bag. Ladle pie filling into a hot jar within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles and wipe jar rim removing any stickiness. Centre snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining pie filling.
Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours. Check jar seals. Sealed lids 4 Pint (500 mL) Jars.
PEACH PIE: Prior to turning a jar of peach pie filling into unbaked pie crust--add 2 tbsps corn starch to each pint jar; stir until well blended. Each jar contains enough filling for an 8-inch (22 cm) pie.
How To make Peach Pie Filling Bernardin's Videos
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Canning Peaches
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Canning Peaches
Choose fruit at the peak of ripeness and handle with care to make sure that you are not bruising it during the process. Fill a big pot of water and put it on the stove to bring to a boil. Fill your water bath canner up to the first fill line and fill your kettle with water and turn it on. In a small pot on a small burner add the number of lids you think you might need and cover over with a couple of inches of water - place on a small burner and turn the stove to medium. Fill one sink with cold water. In a big pot combine 7 cups of water, 1 cup of sugar and 1/2 cup of honey. If you don't have honey add an additional 1/2 cup of sugar. Stir this mixture on the stove until it become clear and all of the sugar is melted. Put your first bath of peaches in the hot water bath, waiting about 45 seconds, check the peaches frequently to see if the skin is sliding. If it is plunge them into cold water and continue with the rest until they are all in cold water. Take a knife and remove the skins. Slice the peaches into the waiting jars and cover with the syrup. Clear the rims of the jars and put the lids and ring on the jars. Put them into the canner, turn the heat up and watch carefully for the water to come to a full boil.
I am located at 2500 ft so for raw pack pints I process them 30 minutes and for quarts 35 minutes. If you are hot packing them you process pints for 25 minutes and quarts for 30 minutes.
For other elevations please use the table here:
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Watch Chef Dale MacKay prepare Peach Lemon Star Anise Jam. For the full recipe and more canning inspiration, visit coopfood.ca.
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In this video, I will show you how to make the VERY best low sugar strawberry jam recipe! I have tried many recipes and this one is by far the BERRY BEST! I hope you give it a try.
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In this video, Tricia demonstrates the processes she used to make low-sugar peach jam, starting from the peeling of the peaches to the sealing of the jars, all during the continued construction of our house.