Peach Pie Filling Canning Recipe

Peach pie filling is a sweet, tangy, and versatile treat that captures the taste of summer in every bite. Whether you want to make a quick peach pie, use it as a topping for pancakes, waffles, or cheesecake, or simply enjoy it spooned over yogurt, having canned peach pie filling ready in your pantry is a true lifesaver.

Canning peach pie filling at home not only allows you to control the sweetness and flavors but also ensures you’re using fresh, high-quality ingredients. Store-bought fillings often come with preservatives or too much sugar, but when you make your own, you know exactly what goes inside.

This recipe is safe for home canning, using Clear Jel (a safe canning thickener) to give your filling the perfect consistency without compromising safety. With this recipe, you’ll have jars of golden peach pie filling ready to use all year long!

Cooking Time & Serving

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Processing Time: 30 minutes (quarts)
• Total Time: ~1 hour 30 minutes
• Yield: About 7 quart jars

Ingredients

• 6 quarts fresh peaches (about 18–20 medium peaches, peeled, pitted, and sliced)
• 7 cups granulated sugar
• 2 cups Clear Jel (do not substitute cornstarch)
• 1 teaspoon cinnamon (optional)
• 1 teaspoon almond extract (optional, enhances flavor)
• 5 ½ cups water
• 1 ½ cups bottled lemon juice

How to Make Peach Pie Filling for Canning

Step 1: Prepare the Peaches

1. Bring a pot of water to boil.
2. Dip peaches in boiling water for 30–60 seconds, then transfer to ice water to loosen skins.
3. Peel, pit, and slice peaches into even slices. Place them in a bowl with ½ cup lemon juice to prevent browning.

Step 2: Make the Thickened Base

1. In a large pot, combine sugar, Clear Jel, and cinnamon (if using).
2. Slowly add the 5 ½ cups of water, whisking to avoid lumps.
3. Cook over medium heat until mixture thickens and begins to bubble.
4. Stir in lemon juice and almond extract.

Step 3: Add the Peaches

1. Gently fold the peach slices into the thickened mixture.
2. Heat through for 2–3 minutes (do not overcook, as peaches will soften further during canning).

Step 4: Fill the Jars

1. Ladle hot peach pie filling into sterilized quart jars, leaving 1-inch headspace.
2. Remove air bubbles, wipe rims, and apply lids and rings until fingertip tight.

Step 5: Process in Water Bath Canner

1. Place jars in a boiling water bath canner, ensuring they are fully covered with water.
2. Process quarts for 30 minutes (adjust for altitude).
3. Carefully remove jars and let them cool for 12–24 hours.
4. Check seals, label, and store in a cool, dark place for up to 1 year.

Notes

• Use only Clear Jel: It is the only approved thickener for canning. Cornstarch or flour is unsafe.
• To reduce sweetness, cut sugar slightly but do not eliminate completely, as it helps with preservation.
• For variety, try adding a pinch of nutmeg or vanilla extract.
• Always use bottled lemon juice (not fresh) to ensure the correct acidity level for safe canning.

FAQs

Q: Can I use frozen peaches?
Yes, but thaw and drain them before using to prevent excess liquid.

Q: Can I pressure can instead of water bath can?
Water bath canning is the recommended method for fruit-based recipes with added acidity.

Q: How long does canned peach pie filling last?
Up to 12–18 months if stored in a cool, dark place.

Q: Can I use this filling for cobblers or crisps?
Absolutely! It works wonderfully in pies, cobblers, crisps, or even as a topping for ice cream.

Nutrition (Per 1 cup serving, approx.)

(Values may vary based on sweetness of peaches and exact sugar used.)

Disclaimer

This peach pie filling canning recipe is designed for safe home canning when using approved methods and ingredients (such as Clear Jel and bottled lemon juice). Always follow USDA-approved canning guidelines to prevent foodborne illness. Consume in moderation, and be cautious if you have dietary restrictions such as diabetes or sensitivities to sugar.

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