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.
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Peach Pie Recipes: Extended, Step-By-Directions for Canning Peach Pie Filling
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
- Bottled lemon juice – 1 3/4 cups
- Cinnamon -1 tsp, optional
- Almond extract – 1 tsp, optional
Start by preparing jars, and getting water in your canner heating.
(See Water Bath Canning for full directions.)
Peeling the 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 pits. 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-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.
Making & Canning Peach Pie Filling
Bring water to a boil in a large pot. In batches, drain peaches and put into boiling water. Boil peaches 1 minute after the water returns to a boil. Drain and repeat until you’ve finished all peaches. Keep warm.
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. Stir to prevent sticking!
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…and enjoy while your filling processes.
Process pints or quarts for 30 minutes, adjusting for altitude. (See chart below.) Click here to learn why adjusting for altitude is so important.
Pinnable Recipe Card
Peach Pie Filling
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Blanch, peel, and pit peaches.
- Slice peaches into 1" slices. Put slices into pot with a light syrup to prevent browning.
- In a separate pot, bring water to a boil. In batches, drain peaches and put into the boiling water.
- Bring back to a boil. Boil 1 minute.
- Drain and repeat until you've finished all peaches. Keep warm.
Prepare Clear Jel
- In a separate pot, cook sugar, Clear Jel, and water over medium heat, until thick and bubbly.
- Add lemon juice, spices, and flavorings. Boil 1 minute. Stir to avoid sticking.
- Add warm, sliced peaches to your filling and heat for 3 minutes, gently stirring constantly.
- Fill jar with peach pie filling, leaving 1" headspace.
- Remove air bubbles, wipe rim clean, and place on seal and ring.
- Place jar in the warm canner. Proceed to fill all jars.
- Process according to chart below.
Adapted from: The National Center for Home Food Preservation
Last Updated: 4/1/2021
Canning Peach Pie Filling Tips & FAQs
How Do You Thicken Peach Pie Filling?
In the past I 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.
What Kind of Peaches Should You Use for Canning Peach Pie Filling?
Remember white peaches are one of the few fruits that are low in acid. Do not can white peaches with a water bath or using this recipe. Use the regular, yellow-fleshed peaches instead.
Leaving Out Lemon Juice?
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,
Answer: This is the recipe that I’ve always used, and I don’t notice that the lemon juice affects the flavor. According to the NCHFP, the lemon juice should not be changed. You can change the spices, like add cinnamon or almond extract, 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.
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Source: The National Center for Home Food Preservation
Page last updated: 5/3/2021