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Canning Peach Pie Filling
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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.
Prep Time30 minutes
Cook Time10 minutes
Canning Time30 minutes
Total Time1 hour 10 minutes
Servings: 7 quart jars

Equipment

Ingredients

For a 7 Quart Canner Batch

  • 6 quarts sliced fresh peaches about 18-21 lbs as purchased
  • 7 cups granulated sugar
  • 2 cups Clear Jel (cook type) plus 3 tablespoons
  • 5 1/4 cups cold water
  • 1 3/4 cups bottled lemon juice
  • 1 teaspoon cinnamon optional
  • 1 teaspoon almond extract optional

Instructions

Prepare Equipment

  • Prepare your water bath canner, jars, and lids before you begin working with the peaches.

Peel and Slice the Peaches

  • 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.
  • 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.

Blanch the Peaches

  • 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.
  • Remove peaches with a slotted spoon, drain well, and keep warm in a covered bowl while you prepare the Clear Jel mixture.

Make the Clear Jel Mixture

  • 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.
  • Add cinnamon and almond extract if using. Turn heat to medium-high and cook, stirring constantly, until the mixture thickens and begins to bubble.
  • Add bottled lemon juice and boil for 1 minute, stirring constantly.

Fill and Process

  • Turn off heat and immediately fold in the drained, blanched peaches.
  • 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.
  • Wipe jar rims with a clean, damp cloth. Apply lids and screw on bands to fingertip tight.
  • 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.
  • Remove jars and cool undisturbed for 12 to 24 hours. Check seals, remove bands, and store properly sealed jars in a cool, dark place.

Notes

Select ripe but firm peaches for this recipe. Varieties like Red Haven, Redskin, and Sun High work well. Overripe fruit will turn to mush during processing.
Clear Jel must be dissolved in cold water before heating. If it touches hot liquid before it's fully dissolved, it will clump into gluey lumps that cannot be smoothed out.
You can adjust the sugar and spices to taste, but never reduce the lemon juice or change the Clear Jel amounts. The lemon juice ensures safe acidity for canning.

Single Quart Batch

To make just 1 quart of peach pie filling, use these amounts:
  • 3 1/2 cups sliced fresh peaches (about 2 lbs)
  • 1 cup granulated sugar
  • 1/4 cup plus 1 tablespoon Clear Jel
  • 3/4 cup cold water
  • 1/4 cup bottled lemon juice
  • 1/8 teaspoon cinnamon (optional)
  • 1/8 teaspoon almond extract (optional)

Altitude Adjustments

  • 0 to 1,000 feet: 30 minutes
  • 1,001 to 3,000 feet: 35 minutes
  • 3,001 to 6,000 feet: 40 minutes
  • Above 6,000 feet: 45 minutes