Dessertscreativecanning
Canning Peach Pie Filling
Home canned peach pie filling captures peak-season peaches in ready-to-bake jars that make pies, cobblers, and quick desserts possible year-round.
👥 7 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Prepare Equipment
2
Prepare your water bath canner, jars, and lids before you begin working with the peaches.
3
Peel and Slice the Peaches
4
Bring a large pot of water to a boil and prepare a bowl of ice water. Submerge peaches in boiling water for 30 to ⏱️ 60 seconds, then transfer to ice water for ⏱️ 20 seconds. Slip off the skins.
5
Cut peaches in half, remove pits, and slice the flesh about 1/2-inch thick. Place slices in water treated with 1/2 teaspoon ascorbic acid crystals (or six 500mg vitamin C tablets) per gallon to prevent browning.
6
Blanch the Peaches
7
Working in batches of about 6 cups at a time, place peach slices in boiling water. Once the water returns to a boil, cook for ⏱️ 1 minute.
8
Remove peaches with a slotted spoon, drain well, and keep warm in a covered bowl while you prepare the Clear Jel mixture.
Clear Jel (cook type) (plus 3 tablespoons)2 cups
9
Make the Clear Jel Mixture
Clear Jel (cook type) (plus 3 tablespoons)2 cups
10
In a large pot, combine sugar and Clear Jel. Add the cold water and whisk thoroughly until Clear Jel is completely dissolved. Do not turn on the heat until the mixture is smooth.
Clear Jel (cook type) (plus 3 tablespoons)2 cups
11
Add cinnamon and almond extract if using. Turn heat to medium-high and cook, stirring constantly, until the mixture thickens and begins to bubble.
cinnamon (optional)1 teaspoonalmond extract (optional)1 teaspoon
12
Add bottled lemon juice and boil for ⏱️ 1 minute, stirring constantly.
13
Fill and Process
14
Turn off heat and immediately fold in the drained, blanched peaches.
15
Ladle hot pie filling into prepared jars, leaving 1 inch headspace. Remove air bubbles with a bubble remover, pressing gently along the inside of the jar.
16
Wipe jar rims with a clean, damp cloth. Apply lids and screw on bands to fingertip tight.
17
Process in a water bath canner for ⏱️ 30 minutes (adjusting for altitude). When processing is complete, turn off heat and let jars sit in the canner for 5 to ⏱️ 10 minutes before removing.
18
Remove jars and cool undisturbed for 12 to ⏱️ 24 hours. Check seals, remove bands, and store properly sealed jars in a cool, dark place.
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