Canning Peach Pie Filling

A jar of peach pie filling surrounded by other jars and fresh peaches.

This easy recipe for Canning Peach Pie Filling is a simple way to preserve peaches all year round!

5 from 1 vote

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Course: Canning Recipes

Cuisine: American

Keyword: canning, canning fruits, canning peaches, canning pie filling, canning recipes, water bath canning

Prep Time: 45

Cook Time: 30

Cooling time: 1

Total Time: 1 1 15

Servings: pints

Calories: 647kcal

Author: Dolly | Little Home in the Making

Ingredients

▢ 10 ½ cups sliced fresh peaches* about 6 quarts
▢ 3 cups granulated sugar
▢ ¾ cup + 3 tbsp. ClearJel cook-type
▢ ½ teaspoon ground cinnamon
▢ 2 ¼ cups cold water
▢ ¾ cup bottled lemon juice**
▢ ¼ teaspoon almond extract optional
▢ ¼ teaspoon vanilla extract optional

Instructions

Prepare equipment. Wash all canning supplies, jars, lids, and rings in hot soapy water. Sterilize if needed.
Prepare the Jars and Lids. Fill the canner about ⅔ of the way with water and bring to a boil. Add 7-8 pint jars (or 4 quart jars) filled with hot water and bring to a boil, holding the boil for at least 5 minutes. Turn off the heat and leave in the canner until needed. Add the jar lids to a pot of gently simmering water and keep warm over low heat during the canning process.
*Prepare the peaches. To easily peel and slice peaches, I recommend scoring an “X” at the bottom of each one. Then bring a large pot of water to a boil, and (working in batches) place 4-5 peaches into the water. Allow to boil for 30-60 seconds, or until the skins start to peel. Immediately remove from the boiling water using a slotted spoon and submerge them in an ice water bath. After the peaches have chilled, you should be able to easily slip off their skins. Then slice them in half, remove the pit, and cut into ½” thick slices. Place the sliced peaches in a large bowl of cold water with ¼ cup of lemon juice added.
Blanch the peaches. Fill a large pot with hot water and bring to a boil over high heat. Working in batches of 5-6 cups, submerge the sliced peaches and allow to cook for 1 minute. Then remove the peaches with a slotted spoon (or drain them in a colander). Add the peaches to a large bowl to keep warm until the pie filling base is ready. Repeat with the remaining peaches.
Once the jars have been sterilized, add the sugar, ClearJel, and cinnamon to a very large stainless steel saucepan. Whisk well, then pour in the cold water. Whisk to combine.
Bring to a low boil over medium heat, whisking constantly to prevent clumping.
Once the mixture has thickened and begins to bubble, add the lemon juice. Whisk to combine.
Boil the pie filling mixture for 1 full minute.
Add in the drained peaches and stir them in gently to combine. Heat for 3 minutes, stirring often.
Once the peaches are heated through, stir in the vanilla and almonds extracts (if using). Remove from the heat.
Fit the jar with a canning funnel, and ladle the peach pie filling into the jar, leaving a generous 1” headspace (up to 1 ½ inches if using a regular mouth jar***). Remove any air bubbles with a clean butter knife or debubbler tool. Adjust headspace if necessary.
Wipe the rim of the jar with a clean, damp kitchen towel (or paper towels). Using a magnetic lid lifter, center a warm lid on the jar, then secure a canning ring until it is fingertip tight.
Place the filled jar in the canner, then repeat with the remaining jars until all of the jars are filled (or the peach filling has been used up). You should get 5-6 pints (or 2-3 quarts). Feel free to scale the recipe up or down according to how many peaches you would like to preserve.
Place the lid on the canner and bring it back up to a rolling boil over high heat.
Once a boil has been reached, process for 30 minutes.
When the 30 minutes are up, turn off the heat and remove the canner from the element. Remove the lid, and wait 5 minutes.
After the 5 minutes are up, remove the jars with a jar lifter and place them on a thick kitchen towel. Leave them completely undisturbed for 24 hours.
After 24 hours, check the seals and remove the canning rings. Wipe down the jars and label them. Any jars that have not been sealed should be moved to the fridge to be eaten right away.

Notes

Yield: 5-6 pints (500ml) or 2-3 quarts (1L). Feel free to double the recipe if using quarts to produce a full canner load.

Note: Do not replace ClearJel with cornstarch or flour. ClearJel is the only thickener approved for safe canning.

Adapted from Complete Guide to Home Canning - United States Department of Agriculture

Other fruits that can be used (prepared, measured, and blanched):

Nectarines
Pears
Rhubarb
Apricots
Plums

Preventing peaches from browning: Add your sliced peaches to a large bowl of cold water with ¼ cup of lemon juice added to it. This will prevent them from oxidizing before you’ve had a chance to process them. Also, be sure to select ripe, slightly firm peaches that are fresh and free from bruising.

Blanching: This extra step is necessary since peaches naturally hold a lot of air. To ensure your jars are packed adequately and they won’t siphon, blanched slices are used.

**Lemon juice: Use store-bought bottled lemon juice instead of freshly squeezed. Bottled lemon juice has to meet certain criteria for acidity, while freshly squeezed juice varies in acidity. A high acidity is part of what makes a recipe like this safe for water bath canning, so it’s important to follow the recipe.

***Headspace. Many canners find that the headspace requirements for pie filling are not adequate. The recommendation is 1”, but if using a regular mouth jar you may find that the pie filling rises right up to the lid (or you may see siphoning). I recommend using wide-mouth jars, as that is how I’ve managed to get the best results. If using regular mouth jars, instead observe a generous 1” headspace, all the way up to 1.5”.

Pints or quarts: Both pints and quarts can be used for this recipe, and there are no needed changes to the processing time. Pints, in my opinion, are more versatile and easier to use for smaller families. The larger quart size would be best if you make full size pies, crisps, and cobblers.

Using your pie filling: This home canned pie filling can be used in any recipe that calls for “canned pie filling”. One pie takes about 1 quart of filling (or 2 pints). It works great in pies, but can also be a delicious topping for cheesecake, or as a base for cobbler or crisp. You can add melted butter or your favorite spices to boost the flavor of your home canned pie filling.

Storing: The USDA states that home canned food (with a true seal) is good for at least 1 year, while most jar manufacturers say the seal is good for at least 18 months. Many experienced canners maintain that canned foods are good for many years, but the quality will begin to degrade after 1 year. Keep in a cool, dark place (like a basement) for the best results. Never store your home canned goods with the outer ring in place, and discard if the seal is compromised or there is any off smell or growth in the jar.

High Altitudes

1,001-3,000 feet: 35 minutes
3,001-6,000 feet: 40 minutes
6,001 feet+: 45 minutes

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