How to Can Peach Pie Filling
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Do you love a homemade peach pie as much as I do!? Here is an easy recipe for canning your own homemade peach pie filling just like grandma used to make. This recipe is great for those stubborn clingstone peaches that are so hard to remove the pit from!
3 1/2 c. sliced peaches
3/4 c. water
1/4 c. bottled lemon juice
1 c. sugar
1/4 c. Clear Jel*
*Clear Jel is a replacement for cornstarch as a thickener. It is basically the same thing as cornstarch but it is safe for canning, and cornstarch is not. Clear Jel will also give you a nicer, clearer looking pie filling. It is hard to find Clear Jel in stores, but you can order it from Amazon. A pound will make quite a few jars of pie filling or other canned items such as this sweet and sour sauce.
This recipe makes one quart of peach pie filling. You can double, or triple this recipe for however many quarts of pie filling you want to make. One quart will make one peach pie.
Peel and slice peaches. You can easily peel peaches by placing them in a pan of boiling water for a minute and then dunking them really quickly into ice water. The peels should slice right off.
Combine water, sugar, and Clear Jel in a stock pot. Whisk until smooth. Heat until mixture thickens and boils. Add lemon juice and boil for 1 minute, stirring constantly.
Quickly stir in peach slices.
Pour peach mixture into clean, sterilized quart canning jars, leaving 1 inch head space. Wipe rims of jars and place sterilized rings and lids on jars, tightening finger tight.
Place in boiling water canner with water covering jars by 1 inch. Process jars for 15 minutes.
Remove jars from canner and set on a towel on the kitchen counter to cool. Unsealed jars should be placed in refrigerator and eaten within one week. Sealed jars can be stored in a cool dark place for 1-2 years.
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