Did everyone have a good weekend?!
Mine was packed with lots of fun stuff! With the intense heat we have been having here in the valley, we decided to head out to the lake on Friday evening. Unfortunately we ended up getting a flat tire on the trailer and got a late start – it was almost dark when we pulled the boat out onto the lake. Since we’ve never been on the lake at night and it was still over 100 degrees outside, we decided to stay. We just hung out and swam a bit – it was lots of fun!
On Saturday I went with Lorraine to the Boyce Thompson Arboretum to go on a butterfly walk and take a class on prickly pear cactus fruit – more on that later this week! It was lots of fun, but quite exhausting due to the heat and all the walking. So afterwards we went to Lorraine’s and watched a couple movies. Have any of you seen Fat, Sick and Nearly Dead? I really enjoyed the film, there was so much about it that resonated with me. Just an FYI it is currently streaming on Netflix if you're interested in watching it!
On Sunday we went to brunch at The Farmhouse in Gilbert. I hadn’t been there in 8 or 9 years so I was happy to check it out again! I had a veggie egg scramble, which was delicious. Then Lance and I spent most of the afternoon hanging out on the couch…when we had originally planned to clean out our garage – oops. But we ended our Sunday evening by finally going to see The Help, which was every bit as amazing as I hoped it would be. I was glad that the movie did the book justice :)
This peach pie filling recipe really scrumptious – and I’m not just saying that, I have proof! After Lorraine and I made it she had used it to make some peach cobbler to bring into her office. One of the ladies who had tried her cobbler asked her if she could purchase one of the cans of pie filling because she loved it so much!
When canning this we used some quart sized jars and some half quart jars. The half quart jars are great for baking smaller dishes with cobbler or crisp toppings while the quart jars are perfect for pies. If you can still find juicy, ripe peaches in your area give this one a try! You’ll be able to enjoy homemade peach desserts well after the summer ends.
Homemade Canned Peach Pie Filling
Ingredients:
24 cups peaches, peeled and sliced (about 15 pounds)
4 1/2 cups packed brown sugar
5 ½ cups water
1 Tablespoon cinnamon
1 Tablespoon vanilla extract
1 vanilla bean – cut in half lengthwise
1 3/4 cups lemon juice
2 cups plus 3 Tablespoons cornstarch
Directions:
Combine the sugar, cinnamon, vanilla extract and water in a large stock pot or Dutch oven. Scrape seeds from the vanilla bean into the pot, add vanilla bean as well. Cook over medium heat, stirring frequently, until mixture begins to bubble.
In a small bowl mix the cornstarch with the lemon juice. Add lemon juice mixture to the pot, stirring constantly for about 1 minute or until thickened. Remove vanilla bean from the pot. Stir in peach slices and continue to heat mixture for 3 minutes.
While mixture is still warm, spoon into jars, leaving 1 inch of head space. Place lid and ring on the jar and tighten it down. Wipe jars clean and process in a water bath canner for 30 minutes.
See chart below with the USDA-Recommended process time for Hot Pack Pint or Quart Jars of peach pie filling in a boiling-water canner:
| Process Time by Altitudes | |||
| 0 - 1,000 ft | 1,001 - 3,000 ft | 3,001 - 6,000 ft | Above 6,000 ft |
| 30 minutes | 35 minutes | 40 minutes | 45 minutes |
After jars have been processed, let them cool on a wire rack in a draft-free place overnight, taking care not to move or bump jars after removing from the canner. Once the jars have cooled, verify that they have sealed properly by pressing down on the center of the lid. If it pops up and down it has not sealed.
Jars that have not sealed can be reprocessed or can be put into the refrigerator for more immediate use.
Recipe makes about 7 quarts of pie filling
One Quart makes one 8-inch to 9-inch pie
To make filling into a pie:
Line a pie dish with a pie crust. Pour in a 1 quart jar of filling and cover with another pie crust, crimping edges to seal. Bake at 350° for 1 hour or until crust is golden brown.
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