Canned Peach Pie Filling

Preserve in season peaches and make the best canned peach pie filling to enjoy any time of year! Open a jar and make a homemade pie in no time.

It’s canning season and I’m here for it! Preserving all the in-season produce is a great way to set yourself up for a relaxing winter and know your family is taken care of just in case.

I love canning pie filling. It makes life so much easier having it on hand ready to eat. When you need a last-minute dessert or gift, this canned peach pie filling is the answer! How cool would it be to make a pie in the dead of winter with this and it tastes like the peaches of summer. I can’t think of anything better.

Learning how to can food is a game changer. You have food security, better food quality, and when done properly, it is shelf stable for years. No more food waste and way less trash is made. I have a blog post about the difference between Water Bath vs. Pressure Canning. Check it out if you want to can more than just fruits!

Another water bath recipe you should try is my Canned Coleslaw. It’s so delicious!

Ingredients

• 5 Lbs. Fresh Peaches
• Granulated Sugar
• Clear Jel
• Cinnamon
• Water
• Bottled Lemon Juice

Instructions

• To remove the skins from the peaches, you will need to blanch them. Fill a large pot halfway full of water. Bring to a boil. Score an X on the bottom of each peach just through the skin. Boil them for 45 seconds and then remove. The skin should easily peel right off.
• Remove the pit and slice them. You will need 9 1/2 cups worth. Fill a large pot halfway full of water. Bring to a boil. Cook the peach slices for 60 seconds. Do them in two batches. Drain then put in a bowl with a lid so they stay hot. Reserve 2 1/4 cups of the liquid in the pot.
• In a large saucepan or pot, combine the reserved liquid, sugar, clear jel, and cinnamon. Whisk over medium high heat until mixture thickens and begins to bubble. Whisk in the lemon juice and boil for 1 minute, whisking consistently. Gently fold in the hot peach slices and continue to heat mixture for 3 minutes.
• Fill your 5 properly prepped pints jars immediately. Leave 1 inch head space. Debubble. Wipe rims clean. Place lids and rings on. Tighten the rings finger tight (over tightening them will cause the lids to buckle).
• Water bath for 30 minutes. Adjust cook time for elevation. Remove from the water bath and place the hot jars on a dish towel and let cool overnight. Do not touch them until the next day. Remove the rings and store in a dark, cool place. Any lids that did not seal, place the jar in the refrigerator and consume within a week.