Wash the peaches. Bring a medium-large pot of water up to a boil, and fill a large bowl or another pot with ice water.

Prepare a third container with cold water and either lemon juice, a teaspoon of ascorbic acid powder, or several crushed vitamin C tablets.

Working in batches, blanch the whole peaches for 30-60 seconds.

Using a slotted spoon or strainer, transfer the blanched peaches to the ice water to stop the cooking and cool them enough to handle.

The skins should easily slip off of the blanched peaches. If the skins are stubborn, return them to the boiling water bath to blanch a second time.

Immediately dunk the skinned peaches into the vitamin C water to prevent the peaches from oxidizing and browning.

Keep working in batches until all of the peaches have been peeled.

Pit and slice the peaches into 1/2″ thick slices, and return them to the treated water to protect the cut edges from browning.

You will need about one gallon of boiling water in your blanching pot for the next step. Top up the blanching pot with more water if necessary and bring it back up to a boil.

Blanch the sliced peaches six cups at a time in the boiling water. Cook for one minute after the water returns to a boil, then remove them with a slotted spoon or strainer.

Place the blanched peaches in a covered pot or bowl and keep them warm while you continue to blanch the remaining peach slices in batches.

Wash your canning jars and rings with hot, soapy water and rinse well.

Inspect the jars for cracks, nicks, or defects in the sealing surface, and discard any damaged jars.

Fill your canning pot with water and bring it up to a low simmer. You can pre-heat and sterilize your jars if you like, though it isn’t necessary as long as they’re clean.

In a pot large enough to hold the total mixture of peaches and other ingredients, combine the sugar, Clear Jel, and enough of the cold water to make a slurry.

Cook over medium-high heat, stirring frequently, until the mixture thickens and begins to bubble.

Add the lemon juice and bring back to a boil for one minute. Stir constantly.

Remove the pot from the heat, and immediately pack the hot pie filling into the prepared canning jars.

Wipe the jar rims with a damp, clean cloth to remove any residue.

Using jar tongs or a jar rack, carefully place the filled jars of peach pie filling into the hot water bath.

Make sure the jars are covered by at least one and preferably two inches of boiling water. Top up the pot with hot water from a kettle if necessary.

Cover the pot, checking until the pot of water has returned to a rolling boil.

After the 30 minutes are up, turn off the heat, and set another timer for 5 minutes, leaving the pot covered.

process pint or quart jars 30-40 minutes (elevation chart adjustment)

Remove the jars from the canner, and set on a folded towel or wire rack to cool. Use your jar tongs again or the jar-lifter rack… I prefer removing the jars individually with jar tongs so they don’t clang together, break, or drip as much.

Leave the jars undisturbed overnight (or until completely cooled).