Peach Pie Filling Canning is the perfect way to capture the taste of summer in a jar! This easy homemade canning recipe preserves fresh, juicy peaches in a sweet, thickened syrup—ready to use for pies, cobblers, and desserts all year long. Unlike store-bought fillings, this version is made from real peaches, natural ingredients, and no artificial preservatives. With just a few simple steps, you can enjoy that fresh-picked flavor even in the middle of winter.
Make your baking easier and more delicious with this shelf-stable, homemade peach pie filling canning recipe that tastes like pure sunshine in every bite!
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What is Peach Pie Filling Canning?
Peach Pie Filling Canning is the art of preserving freshly harvested peaches in a sweet, thickened syrup, creating a ready-to-use filling for your favorite baked goods. It’s a fantastic way to extend the peach season and enjoy the fruits of summer throughout the year. By using proper canning techniques, you can create a shelf-stable product that will last for months, offering a convenient and delicious alternative to store-bought pie fillings, which often contain artificial flavors and preservatives.
The homemade version provides a burst of fresh peach flavor that store-bought options simply can’t match. Not only does canning the pie filling let you use fresh peaches, but it also turns making a homemade pie into an quick and easy dessert. By canning your own peach pie filling, you’re taking steps for creating the most flavor-filled delicious pie, that you and your family will love. Ready to transform those juicy peaches into jars of sunshine? Roll up your sleeves and give this Peach Pie Filling Canning recipe a try! Your future pie-baking self will thank you.
Key Ingredients for Peach Pie Filling Canning:
Here’s what you’ll need to create your very own delicious, shelf-stable peach pie filling. Make sure to gather all your ingredients before you begin!
- Peaches (approximately 8-9 pounds): Choose freestone peaches that are ripe but firm. This will yield about 7 quarts of pie filling. Peel, pit, and slice the peaches into ½-inch slices. Make sure to use peaches that are not bruised or overripe. Red Haven or Elberta peaches are excellent choices.
- Granulated Sugar (5 cups): Sugar not only sweetens the filling, but also acts as a preservative and helps thicken the mixture.
- Bottled Lemon Juice (1 cup): Lemon juice is crucial for both flavor and safety. The acidity of the lemon juice helps to preserve the peaches and prevents bacterial growth. Always use bottled lemon juice, as its acidity is consistent. Do not substitute with fresh lemon juice.
- Clear Jel (1 cup) Clear Jel is a modified cornstarch that is specifically designed for canning. It is essential for thickening the pie filling and ensuring it remains stable during the canning process. Do not substitute with regular cornstarch, flour, or tapioca, as they can cause improper thickening and potential spoilage.
- Water (3 cups): Water is used to dissolve the Clear Jel and create the syrup for the filling.
- Optional Spices: You can add cinnamon, nutmeg, or almond extract to enhance the flavor of your pie filling. Start with ½ teaspoon of cinnamon or nutmeg, or ¼ teaspoon of almond extract for every 7 quarts.
How to Make Peach Pie Filling Canning:
This Peach Pie Filling Canning recipe may seem a little intimidating, but it’s actually quite simple! This straightforward recipe focuses on ease of preparation with satisfying results. In just about an hour, you’ll be well on your way to having jars of delicious homemade peach pie filling ready for baking all year round.
The simplicity of the process, combined with the incredible flavor, makes this a must-try for any canning enthusiast. And for those who’ve never canned before, this recipe is beginner friendly. It’s a time investment now that pays off in convenience and deliciousness later. Let’s get canning!
● Step-by-Step Instructions:
Prepare Your Equipment:
- Wash your canning jars, lids, and bands in hot, soapy water. Rinse thoroughly.
- Sterilize the jars by placing them in a boiling water canner filled with enough water to cover them by at least 1 inch. Bring the water to a boil and boil the jars for 10 minutes. Keep the jars hot until ready to fill. If your canning altitude is above 1,000 feet, you must boil the jars for a longer time. Add 1 minute of boiling time for each 1,000 feet of altitude.
- Place the lids in a small saucepan and cover with water. Heat to a simmer (do not boil) and keep hot until ready to use.
- Prepare your boiling water canner by filling it with enough water to cover the jars by at least 1 inch after they are filled. Bring the water to a simmer.
Prepare the Peaches:
- Wash the peaches thoroughly.
- To peel the peaches easily, blanch them by dipping them in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins should slip off easily.
- Pit the peaches and slice them into ½-inch slices. As you slice the peaches, place them in a large bowl containing lemon juice or a fruit preservative solution (like Fruit-Fresh) to prevent browning. This step is essential to maintain the vibrant color of the peaches.
Make the Syrup:
- In a large, heavy-bottomed pot, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar is dissolved.
- While the sugar syrup is heating, in a separate bowl, whisk the Clear Jel with ½ cup of cold water until it forms a smooth slurry. This prevents clumping when you add it to the hot syrup. Whisk well to ensure no lumps remain.
- Once the sugar syrup is boiling, slowly whisk in the Clear Jel slurry. Continue stirring constantly to prevent clumping. Bring the mixture back to a boil and cook for 1 minute, stirring continuously, until the syrup thickens slightly. Be cautious of splashing – the mixture will be very hot.
Combine Peaches and Syrup:
- Gently fold the drained peach slices into the thickened syrup. Stir carefully to ensure the peaches are evenly coated. Add spices now as desired.
Fill the Jars:
- Remove one hot jar at a time from the canner, using jar lifters. Pour the water back into the canner.
- Using a ladle, carefully fill the hot jars with the peach pie filling, leaving 1-inch of headspace at the top of the jar. Headspace is the space between the top of the filling and the rim of the jar. This is crucial for proper sealing.
- Use a non-metallic utensil (like a plastic spatula) to remove any air bubbles trapped inside the jar. Gently run the spatula around the inside of the jar to release trapped air.
- Wipe the rim of each jar with a clean, damp cloth to remove any spills or food particles. This ensures a proper seal.
Seal the Jars:
- Center a hot lid on each jar.
- Screw on a band until it is fingertip tight. This means the band is snug, but not overly tight. Overtightening can prevent the jar from sealing properly.
- Use jar lifters to carefully place the filled jars into the boiling water canner, making sure they are upright and not touching each other. If necessary, add more boiling water to the canner to ensure the jars are covered by at least 1 inch of water.
Process the Jars:
Bring the water in the canner back to a rolling boil.
Process the jars for the recommended time based on your altitude:
- 0 – 1,000 feet: 25 minutes for pints, 30 minutes for quarts.
- 1,001 – 3,000 feet: 30 minutes for pints, 35 minutes for quarts.
- 3,001 – 6,000 feet: 35 minutes for pints, 40 minutes for quarts.
- Above 6,000 feet: 40 minutes for pints, 45 minutes for quarts.
Set a timer as soon as the water returns to a rolling boil. Adjust the heat as needed to maintain a gentle, steady boil throughout the processing time.
Cool and Check the Seals:
- After processing, turn off the heat and carefully remove the canner lid. Let the jars sit in the hot water for 5 minutes before removing them. This helps to prevent siphoning (loss of liquid from the jars).
- Use jar lifters to carefully remove the jars from the canner and place them on a towel-lined surface, leaving at least 1 inch of space between the jars.
- Let the jars cool completely, undisturbed, for 12-24 hours. You may hear a popping sound as the jars seal.
- After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not flex or give, it is properly sealed. If the lid flexes, the jar is not sealed and should be reprocessed with a new lid, or refrigerated and used immediately.
- Remove the bands from the sealed jars. Wash the jars and bands to remove any residue. Label the jars with the date and contents, and store them in a cool, dark, and dry place. Properly canned peach pie filling can last for 12-18 months.
Final Thoughts
Congratulations! You’ve just made your own batch of homemade Peach Pie Filling Canning. Now keep in mind that this recipe is amazing for making pies, topping ice cream, or baking a simple peach cobbler. This method captures summer’s essence in every jar, ready for year-round enjoyment. Enjoy the fruits (pun intended!) of your labor and savor the deliciousness of homemade peach pie filling!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Peach Pie Filling Canning FAQs:
Q: Can I use frozen peaches for Peach Pie Filling Canning?
A: It’s generally not recommended to use frozen peaches for canning pie filling. Frozen peaches tend to release a lot of moisture when thawed, which can affect the consistency of the filling and the safety of the canning process. Fresh peaches are always the best option. Alternatively, you can freeze the canned peach pie filling (once processed and cooled) for even longer storage.
Q: What kind of peaches are best for canning?
A: Freestone peaches, such as Elberta, Red Haven, or Hale, are ideal for canning. These varieties have a smooth pit remove, and they hold their shape well during the canning process.
Q: Do I have to use Clear Jel? Can I substitute it with cornstarch or flour?
A: No, and that is one thing for certain! Clear Jel is specifically designed for canning and is essential for achieving a safe and properly thickened pie filling. Cornstarch, flour, or tapioca should never be substituted because they can cause the filling to thicken improperly and can create a health and safety risk from botulism. So plan ahead and use the correct canning product. You can buy Clear Jel at most grocery stores and on Amazon online. Use the right product for the best and safest outcome.
Q: How long does the canned peach pie filling last?
A: Properly canned peach pie filling can last for 12-18 months when stored in a cool, dark, and dry place. Always check the seal before using. If the seal is broken or the filling looks or smells unusual, discard it.
Q: Can I adjust the amount of sugar in the recipe?
A: While you can slightly reduce the amount of sugar, it’s important to remember that sugar acts as a preservative in canned goods. Reducing the sugar too much can affect the quality and safety of the filling. It’s best to follow the recipe as closely as possible.
Q: Is it safe to can peach pie filling at home?
A: Yes, as long as you follow a tested and reliable recipe and use proper canning techniques. Peach Pie Filling Canning involves acidifying the peaches with lemon juice, using Clear Jel as a thickener, and processing the jars in a boiling water canner for the correct amount of time based on your altitude. These steps are crucial for preserving the filling safely and preventing and getting botulism and other foodborne illnesses.
Q: What if my jars don’t seal?
A: If a jar doesn’t seal after processing, you have two options:
- Reprocess: Replace the lid with a new one and reprocess the jar for the full processing time. Make sure to check the jar rim for any nicks or chips that could prevent a good seal.
- Refrigerate: Store the unsealed jar in the refrigerator and use the filling within a week.
Q: My peach pie filling is too thin. What did I do wrong?
A: The most common reason for thin pie filling is not using enough Clear Jel or not cooking the mixture long enough to allow the Clear Jel to fully activate. Make sure to measure the Clear Jel accurately and cook the syrup for at least 1 minute after it returns to a boil, stirring constantly. Also, failing to use Clear Jel at all or attempting to use flour or cornstarch in its place is another reason for the peach pie filling to be to runnier than it should.