I love this recipe. I always had extra juice for the filling after cannin. I now use an 8 cup Tupperware mix and store to measure the peaches. I fill it 3 times to the brim with peaches, and use the othe ingredients as listed. I end up with 7-8 quarts of pie filling with no loss of flavor. My favorite peach for this recipe is the red Haven, also a freestone peach
It took me more than 8 pounds of peaches to get 24 cups. I made two batches (separate, because I don't have huge enough pots!) and they both came out wonderful. I used Hale peaches, tree ripened and freestone so they were easy to prep. I will definitely use this recipe repeatedly. The Clear Jel was hard to find locally but totally worth it in my opinion.