With Sharon Peterson
Peach Pie filling can be adapted by adding a hint of cinnamon or a dash of almond extract. Or leave the seasonings out for an easy traditional dessert. But don’t leave out the lemon juice. It helps preserve your pie filling so it is shelf stable.
Peach pie filling can be processed safely in a Water Bath Canner
Gather your canning supplies
- water bath canner
- canning jars
- canning seals and rings
- jar lifter and canning funnel
- large pot or blancher
- large spoons
- sharp knife
- towels and dish cloths
- Peaches – enough to make 6 quarts peeled and sliced.
- Sugar -7 cups
- Clear Jel,- 2 cups and 3T
- cold water -5 1/4 cups
- 1 tsp cinnamon – optional
- 1 tsp almond extract – optional
- bottled lemon juice – 1 3/4 cups
In the pastI used flour for a thickener in my pie fillings. I now switched to clear jel. It will give you a nicer filling with more consistent results when you are canning.
Be sure you purchase the non-instant or regular type of clear jel. Click here for more information. Clear Jel
Start by preparing jars, and get water in your canner heating.
(see Water Bath Canning for full directions)
Peel your peaches
- Do this by dipping peaches in boiling water for 30 seconds to 1 minute. I use my blancher and do 5 or so peaches at a time. This depends on the size of the peach.
- Immediately remove the peaches to a sink or bowl with cold water to stop the cooking.
Slice the peaches in half and throw away the pit. You’ll notice a ‘seam’ down one side of your peach. If you slice around the diameter of the peach following this line you will be able to pluck the pit right out.
- Skins should slip right off in your hands. If your peach is a little green it will be harder to skin. you can just use a paring knife for the stubborn spots.
Slice peaches into 1/2 to 1 inch slices. To prevent browning of peaches you will want to slice the peaches into a pot with a light syrup.
Or treat with Fruit Fresh. This should be available in the canning sections at the grocery store or the hardware store. Follow the instructions on the package.
Bring water to a boil in a large pot. In batches of about 6 cups each place peaches into boiling water. Boil peaches 1 minute after the water returns to a boil. Drain but keep warm in a large pot or bowl. Prepare about 6 quarts sliced peaches.
Combine water, sugar, and clear jel, in a large pot. Heat and stir until mixture begins to thicken and bubble. Add lemon juice and any spices or flavorings and boil 1 minute more.
Gently add sliced peaches and heat for 3 minutes. Stirring constantly.
Fill your jars leaving a 1 inch headspace. Wipe the rims clean, remove any air bubbles and place your lids.
For more details follow water bath canning instructions.
Then place the last little bit in a bowl add a scoop of ice cream…. enjoy while your filling processes.
Process pints or quarts for 30 minutes.
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Questions from my inbox:
Question: I want to can peach pie filling. My question is why 1 3/4 cups lemon juice? You do not add lemon juice to your regular canned peaches. I am leery of so much lemon juice making it uneatable – made some strawberry ice cream that called for lemon juice and that was all u could taste.
Thanks in advance CJ
Answer: This is the recipe that I’ve always used and I don’t notice that the lemon juice affects the flavor. According to this article… http://nchfp.uga.edu/how/can_02/can_pie/pie_fillings.html The lemon juice should not be changed. You can change the spices, like add cinnamon or almond but the lemon juice will affect the preservation of the peaches.
I does seem like it would be ok without because you don’t add lemon to regular canned peaches, but the other ingredients may affect that as well. Sorry, I don’t have a more detailed explanation.
The other option is to just can the peaches and then create your pie filling when you make the pie. That way you can leave out the lemon juice.
Thanks for asking because that is a very good question. I do hope that helps.