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.

Fresh peaches sitting in a blancher basket.

This Page Includes:

Peach Pie Recipes: Extended, Step-By-Directions
Peeling the Peaches
Making & Canning Peach Pie Filling
Recipe Card
{FAQ} How Do You Thicken Peach Pie Filling?
{FAQ} What Kind of Peaches Should You Use for Canning Peach Pie Filling?
{FAQ} Leaving Out Lemon Juice

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
bowls
ladle
large spoons
sharp knife
towels and dish cloths

Ingredients

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.

Plunging hot peaches into the sink of cold water.

See the seam on the peaches? That's where you slice into the fruit.

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.

Slipping skins off of a peach with a paring knife in hand.

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.

A large glass measuring bowl filled with juicy peach slices.

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.

The last of the thickened juice and peach slices at the bottom of the pot with a measuring cup sitting in it.

Process

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

Prep Time:1

Processing Quarts (adjust for altitude):30

Total Time:1 30

Equipment

Ingredients

6 quarts Peaches peeled & sliced
7 cups Sugar
2 cups Clear Jel +
3 Tablespoons Clear Jel
5 ¼ cups Water cold
1 ¾ cups Lemon Juice bottled
1 teaspoon Cinnamon optional
1 teaspoon Almond Extract optional

Instructions

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.

Prepare Peaches

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.

Prepare Filling

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.

Notes

Processing with a Water Bath Canner

Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.

When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you’ll start your timing. Process for the length of time on the chart below. Adjust for your altitude.

After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours.

When they are cooled remove the metal bands, check the seals, label the jars and store them away!

Processing Times for Water Bath Canner (Hot Pack)

Altitude – Pints and Quarts are Processed the Same

0-1,000 ft – 30 minutes

1,001-3,000 ft – 35 minutes

3,001-6,000 ft – 40 minutes

Above 6,000 ft – 45 minutes

Adapted from: The National Center for Home Food Preservation

Servings: quarts

Author: Sharon Peterson

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.

Sharon holding a package of powdery white Clear Jel over a bowl.

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,
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 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

Peach Pie Recipes

This Page Includes: