Canned Peach Pie Filling is such a fabulous dessert. When I first came up with this recipe I had my family try it. They are never reluctant taste testers. I was amazed at how quickly my pie was eaten. Even my daughter who doesn’t like peaches (I have no idea how that happened) ate two slices. Most of my family loves home-canned peaches but they absolutely adore this combination. If you add french vanilla ice cream on top it becomes truly divine. We have a FREEZE BULK PIE CRUST recipe that when combined with this homemade pie filling makes this mouth-watering dessert so simple.
Canned pie filling is good for making crisp, cobbler, and topping pancakes, waffles, and ice cream.
Peach pie filling
Preparation to Make Peach Pie Filling:
This recipe makes 1 quart of peach pie filling.
Place your jars in the oven at 250 degrees Fahrenheit and place your lids in a small pan of water on the stove to simmer. Fill your boiling water bath until the water will be 1-2 inches above your jars and place it on medium heat to warm up. We want it warm, but we do not want it to boil yet.
Blanch, peel, and pit 4 cups of peaches.
Slice into 1/2 inch wedges. Place in saltwater to prevent browning. I use the same water I used after blanching. If you have questions about blanching peaches take a look at our blanching video.
mix sugar, cinnamon, Clearjel, and water
Bring a pot of water to a boil. While it is beginning to boil, combine in a different pan 1 cup of sugar, 3 tablespoons of Clearjel, and 1/8 teaspoon of cinnamon. Mix the dry ingredients well. Add 3/4 cup cold water and cook until it is thick.
add lemon juice
Next, add 1/4 cup of lemon juice.
By this point, the water should be boiling and you will want to drain your peach slices.
blanch peach slices
When your sauce mixture comes to a boil add the peaches to the boiling water and set your timer for 1 minute.
add slices to sauce
After the timer goes off remove the peaches from the water and gently fold them into your sauce. Continue to cook for 3 minutes.
Remove from heat and add 1/8 teaspoon of vanilla. If you put this in before you cook it the flavor will cook out of it.
Canning Peach Pie Filling:
Fill your jars leaving 1 inch of headspace.
Remove any air bubbles. I like to use wooden chopsticks for this.
Wipe off the rim of the jar with a clean cloth if needed. Without touching the underside, place the lids on the jars and tighten them until they are fingertip tight.
Place the filled jars into the boiling water bath canner. Make sure the water is 1-2 inches above the top of the jars. Bring the water to a rolling boil then start a timer for 30 minutes if you are at sea level. If you need to know how altitude affects the amount of time you process your jars check out our canning basics video/post.
Peach pie filling processing complete
At the end of the processing time, remove the jars from the boiling water bath and place them on a towel on the counter. A towel laid on the counter protects the jar from being burned and from it breaking with the temperature difference against the cool counter. Allow the jars to sit for 24 hours.
After 24 hours, check to be sure that the lids have been sealed down. The lids will suck down if they are properly sealed. If you have any that do not seal, place them in the refrigerator and use them within the next week. Label your jars with the contents and date preserved. Store sealed jars in a clean, cool, dark place.
If you have any questions or comments please let us know.