Originally Posted by LovinMySoldier
My sister in law cans Apple pie filling. Then she just dumps it all into a pie crust and bakes it. Could you do that with peaches?
I've made canned peach pie filling for years. It's wonderful! Go to the University of Georgia website and key on canning and food preserving and you'll get the recipe for cherry, apple, berry pie fillings. One of the ingredients in making the pie filling is CLEAR JEL. This is like cornstarch but CLEAR JEL withstands higher heat used in the canning process. Clear Jel stays clear (cornstarch gets cloudy and separates when baking pie, Clear Jel does NOT separate. Clear Jel is a great product. I use it for thickening gravy, dredging meat for frying (like chicken strips or pork and beef cubes for stoganoff, sweet and sour, etc. I get my Clear Jel from a Cash n' Carry store that provides foods for restaurants, hospital, nursing homes, etc. I have also found it through king Arthur's catalogue.