Recipe Wednesday - Don't Pitch the Peel!

Posted by Judy Taylor on

There is nothing better than home canned peaches. At our house, instead of canning them, we peel and slice them, add sugar and Fruit Fresh, and freeze them. But what do you do with the peel?

Most people throw it away. Not at our house. When we peel and slice up the peaches to go in the freezer, we slice off the bruised areas and the peels into a big pot and cook it down for Peach Peel Pie Filling. After you cook it down, it will turn brown instead of yellow (So don't think you've ruined it. It's supposed to look that way.) It makes the most delicious, flavorful fried pie recipe. Here is the recipe. Enjoy!

1 Gallon Peach Peels
1 Cup white vinegar
4 Cups sugar Canning

Directions: Place all ingredients into pot and cook on low for one and a half to 2 hours. Sterilize canning jars and pour hot peach mixture into hot sterile jars. Wipe rim of jars and seal with lids and hot water bath for 10-15 minutes.

In the fall after peaches are long gone, you can pull out a jar of Peach Peel Pie Filling and make some fall fried pies. Your family will love you for it.

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