Peach cobbler baked in a pan retains its freshness for a day; using a recipe for peach cobbler processed in a jar, it can be stored for several months. Early peaches tend to be juicier, while later-developing varieties tend to be firmer, less juicy and are typically freestone types. The best peach products are made with a blend of varieties.
16 cups peaches
3 cups sugar
2 packets (6 ounces total) liquid pectin
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup lemon juice
1/4 cup flour
4 pie crusts, homemade or purchased
1/4 pound butter, melted
Mixture of an additional 1/4 cup sugar, 1 teaspoon nutmeg and 1 teaspoon cinnamon to dust pie crusts
Slice peaches with skins on to make 16 firmly packed cups. In large slow cooker, place peaches, sugar, pectin, cinnamon, nutmeg, lemon juice and flour; stir to mix. Cook on medium for 8 hours. Stir occasionally.
Roll out pie crusts. Brush with butter. Dust with mixture of sugar, nutmeg and cinnamon. Cut into 3/4-inch-wide strips with pizza cutter. Arrange strips on cookie sheets. Bake 12 minutes at 350ºF or until crisp.
When peach mixture has thickened, fill clean, 16-ounce wide-mouth jars to 2/3 full. Insert crust strips against glass on inside of jar and in middle. Top off with filling to within 1/2-inch of top.
Wipe rims of jars with clean, wet cloth. Seal. Process in hot water bath or pressure cooker according to manufacturer’s directions. Yields 12 wide-mouth 16-ounce jars.
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