Canned Peach Pie Filling
This post may contain affiliate links. As an Amazon associate, I earn a commission from qualifying purchases.
Preserve your juicy summer peaches in this sweet homemade peach pie filling and enjoy fresh peach pie all winter long.
Recipe at a Glance: Canned Peach Pie Filling
- Details
- Preservation method: Water bath canning
- Storage: In sealed jars at room temperature.
- Storage life: Up to 1 year after canning.
- uses for Peach pie filling
- Use it as a filling for homemade peach pie or tarts.
- Top it with biscuit dough and bake to make an easy cobbler.
- Use it as a filling for hand pies, turnovers, or strudels.
If you’ve got a glut of summer peaches to use up and love peach pie as much as we do, then you need to make this canned peach pie filling. With this simple home canning recipe, you can preserve enough pie filling to make peach pies all winter long.
Ingredients & Substitutions
- Peaches–Choose ripe fruit that gives slightly when squeezed. Avoid fruit that is overripe or mushy. Cut away any bruises or blemishes before slicing.
- Clear Jel–This is a modified corn starch used for thickening the pie filling. Be sure to purchase cook type Clear Jel, which is the only approved thickener for water bath canning that can withstand the high heat and long processing time. Do not substitute with flour or regular corn starch or instant Clear Jel. You can find it at some grocery stores or you can order Clear Jel online.
- Cinnamon and ground ginger–This adds some spice and warmth of flavor to your peach pie filling
- Lemon juice–The lemon provides the acidity necessary for canning the filling and shouldn’t be skipped. I recommend using bottled lemon juice to deliver consistent acidity.
How to Make Peach Pie Filling for Canning
1. Whisk the sugar, Clear Jel, and spices together in a large pot.
2. Bring a large pot of water to a boil. Working in batches, add the peach slices and cook for 1 minute. Transfer to a clean bowl.
3. Whisk the cold water into the sugar mixture.
4. Whisk in the lemon juice.
5. Stir in the peaches and simmer until they are warmed through.
6. Ladle into sanitized jars, seal, and process in a hot water bath for 30 minutes, adjusting for altitude.
FAQs
To easily peel your peaches for making jam, cut a small X in the bottom of each peach using a sharp knife. Working with 4 or 5 peaches at a time, add them to a pot of boiling water and let them boil for about 30 seconds (if the fruit is not quite ripe, it may need an extra 30 seconds). Use a slotted spoon to transfer them to a bowl of ice water to quickly cool them. Remove them from the water and pat dry. You should be able to peel the skin away easily, starting from the X.
Yes. As long as the lids are sealed to the jars and you haven’t lost more than half of the liquid, they are safe to store. To check that they’re sealed, remove the bands and press on the center of the lid. It shouldn’t pop or click. If it does, the seal has failed. Refrigerate any unsealed jars and use within a few days.
It’s normal for some of the filling to leak out during processing and will cause your jars to have sticky residue on them. Wipe the outside of the jars with a damp, clean cloth to remove the residue before storing.
Storage
Store your pie filling in a cool, dark place for up to 1 year.
Tips & Troubleshooting
- Adjust for elevation by adding 5 minutes of processing time for every 3000 feet above sea level.
- You can process and store this pie filling in pint size jars instead of quarts, if you prefer. The processing time does not change when using smaller jars.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Canned Peach Pie Filling
Ingredients
- 3 ½ cups granulated sugar
- 1 cup cook type Clear Jel
- ¾ teaspoon cinnamon
- ¾ teaspoon ground ginger
- 14 cups peeled and sliced peaches from about 20 peaches
- 3 cups cold water
- 1 cup lemon juice
Instructions
- Sanitize 4 quart jars. Prepare your canner according to manufacturer's instructions.
- Whisk the sugar, Clear Jel, cinnamon, and ginger together in a large pot. Set aside.
- Bring a separate large pot of water to a boil and, working in batches, add the peach slices to the boiling water. Cook for 1 minute, then use a slotted spoon to transfer the peaches to a large bowl. Repeat with the remaining peaches.
- Whisk the 3 cups of cold water into the sugar mixture.
- Add the lemon juice and whisk well.
- Set the mixture over medium-high heat and bring to a boil, stirring frequently. Let the mixture boil for 1 minute, stirring constantly.
- Reduce the heat to maintain a simmer, then stir in the peaches. Cook until they are warmed through, about 2 minutes.
- Ladle the peach pie filling into hot sanitized jars, leaving 1-inch of headspace. Wipe the rims clean, top with lids, then screw the bands on until fingertip tight.
- Process in a boiling water bath for 30 minutes, adjusting for elevation if needed.
- Remove from the canner and cool at room temperature for 24 hours before removing the bands and moving to a cool, dark location for up to 1 year.
Notes
- Adjust for elevation by adding 5 minutes of processing time for every 3000 feet above sea level.
- You can process and store this pie filling in pint size jars instead of quarts, if you prefer. The processing time does not change when using smaller jars.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
