Did you know a single quart of homemade peach pie filling has 1105 calories? That’s enough to keep you going all day! But don’t let calories scare you off. I’m excited to share my perfect recipe for peach pie filling for canning. It’s a delicious treat that’s both practical and tasty.
Canning your own peach pie filling is a great way to keep peaches fresh. With just 6 quarts of fresh peaches, you can make 7 quarts of filling. This filling lasts up to 2 years when stored right. It saves time and gives you a ready dessert all year. This recipe is simple and versatile. You can use it to make a quick pie or get creative with it. It’s a favorite among many!
Let’s explore homemade peach pie filling together. It’s a way to capture summer’s essence in a jar. Once you try this recipe, you’ll never go back to store-bought again!
Essential Ingredients and Equipment for Perfect Peach Pie Filling
Canning peach pie filling needs specific ingredients and tools for a safe and tasty result. I’ll show you the key items for making the perfect homemade filling.
Required Fresh Ingredients and Measurements
For 7 quarts of peach pie filling, you’ll need:
- 6 quarts peeled and sliced peaches
- 7 cups sugar
- 2 cups + 3 tablespoons ClearJel
- 5 1/4 cups cold water
- 1 3/4 cups bottled lemon juice
- Optional: 1 teaspoon cinnamon and 1 teaspoon almond extract
Special Canning Equipment Needed
To safely can your peach pie filling, you’ll need:
- Water bath canner
- Canning jars with lids and rings
- Large pot for cooking the filling
- Funnel, jar lifter, lid lifter, and bubble tool
Understanding ClearJel vs Other Thickeners
ClearJel is the best thickener for canning peach pie filling. It works well in acidic mixtures and helps prevent spoilage. Using ClearJel ensures your filling gels right and stays safe to eat.
When canning peach pie filling, it’s important to follow the recipe exactly. Don’t change the sugar or lemon juice amounts. This can affect how the filling gels and its safety. With these ingredients and tools, you’re all set to make delicious, shelf-stable peach pie filling.
How to Prepare Peaches for Canning
Fresh peaches are the star of any great pie filling. I’ll guide you through selecting, preparing, and preserving these juicy fruits for your canning adventure.
Selecting and Ripening Peaches
Choose firm, ripe peaches with no bruises. If they’re not quite ready, place them in a paper bag at room temperature for a day or two. You’ll need about 6 quarts of peaches for a full batch of pie filling.
Peeling and Slicing Techniques
To peel peaches, score an ‘X’ at the bottom of each fruit. Blanch them in boiling water for 30-60 seconds, then plunge into cold water. The skins will slip off easily. Slice the peeled peaches into ½-inch thick slices.
Preventing Browning with Lemon Juice
Keep your peach slices looking fresh by mixing them with ¼ cup lemon juice in a large bowl of cold water. This simple step prevents browning and adds a touch of tartness to balance the sweetness.
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh Peaches | 6 quarts | Main ingredient |
| Lemon Juice | 1 3/4 cups | Prevent browning and safe canning |
| Cold Water | As needed | Ice bath for peeling |
Step-by-Step Guide to Peach Pie Filling for Canning
I’m excited to share my step-by-step guide for making delicious peach pie filling for canning. This recipe yields enough filling for one quart jar, perfect for a homemade pie.
Start by combining 3/4 cup water and 1 cup sugar in a large pot. Add 1/4 cup Clear Jel and 1/8 teaspoon cinnamon. Cook this mixture over medium high heat, stirring constantly until it thickens and bubbles.
Next, add 1/4 cup bottled lemon juice and boil for one minute. Then, gently fold in 3 1/2 cups of prepared peach slices. Cook for 3 minutes, stirring carefully to avoid crushing the fruit.
When filling jars, leave 1 inch of headspace. Remove air bubbles by sliding a non-metallic utensil between the jar and the filling. This step is key for proper sealing.
| Altitude | Processing Time |
|---|---|
| 0-1000 feet | 30 minutes |
| 1001-3000 feet | 35 minutes |
| 3001-6000 feet | 40 minutes |
| Above 6000 feet | 45 minutes |
Remember, proper processing is key to safe, shelf-stable peach pie filling. Follow these steps, and you’ll have delicious homemade filling ready for your next pie!
Safe Water Bath Canning Process and Storage
Mastering the water bath canning process is essential for safely preserving peach pie filling. Following the right canning instructions ensures your jars stay fresh for months.
Proper Sterilization Methods
I always sterilize my jars and lids in boiling water before canning. This step is vital to prevent contamination. I fill my canner with hot water, making sure the jars are fully submerged for at least 10 minutes.
Processing Times and Altitude Adjustments
For peach pie filling, I process pints or quarts for 30 minutes in a boiling water bath. It’s important to note that processing times may need adjustment based on altitude:
- 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
Storage Guidelines and Shelf Life
After processing, I let the filled jars cool undisturbed for 24 hours. Then, I check for proper seals before storing. Properly canned peach pie filling can last up to a year when stored in a cool, dark place. Remember to use within a year for best quality.
| Storage Condition | Shelf Life |
|---|---|
| Cool, dark place | Up to 1 year |
| Refrigerated after opening | 1-2 weeks |
Conclusion
I’ve shared the secrets of canning peach pie filling. This process lets you enjoy summer’s flavors all year. Mix 8 cups of drained peaches with 2 cups of sugar and 1/2 cup of cornstarch for the perfect balance.
Freestone peaches are best for this recipe because they’re easy to pit. Safety is key in canning. Always sterilize jars and leave a 1/2 inch headspace.
Process for 20-30 minutes in a water bath canner. This keeps your filling fresh for up to 2 years. Add a splash of lemon juice to prevent browning and keep the golden hue.
While pie is classic, your filling has many uses. Try it as a topping for cheesecakes or mix it into yogurt. For extra flavor, add a touch of almond extract. Always use tested recipes for safety. Now, you’re ready to start your peach pie filling canning adventure!
FAQ
Can I use regular cornstarch instead of ClearJel in my peach pie filling?
No, don’t use regular cornstarch for canning peach pie filling. ClearJel is made for high-temperature canning. It keeps its thickening power during processing. Regular cornstarch can break down, making the product unsafe and of poor texture.
How long does homemade canned peach pie filling last?
Homemade canned peach pie filling can last up to 18 months if stored right. For the best taste, use it within 12 months. Always check for spoilage before using.
Can I reduce the amount of sugar in the recipe?
It’s tempting to cut down on sugar, but I advise against it in canning recipes. Sugar is key for preserving color, texture, and flavor. For less sugar, look for recipes tested for reduced sugar canning.
How do I prevent my peaches from turning brown during preparation?
To stop browning, use a water and lemon juice solution. As you peel and slice peaches, soak them in 1 quart water and 1/4 cup lemon juice. This keeps their color until you’re ready to can them.
Can I use frozen peaches for this recipe?
You can use frozen peaches if fresh ones aren’t available. Thaw them and drain well before using. The texture might be different from fresh peaches.
Do I need to adjust the processing time if I live at a high altitude?
Yes, altitude changes processing times. For altitudes over 1,000 feet, adjust the time. Add 5 minutes for 1,001-3,000 feet, 10 minutes for 3,001-6,000 feet, and 15 minutes for above 6,000 feet to the standard time.
Can I add other fruits to my peach pie filling?
Stick to tested recipes for safety. Mixing other fruits can change acidity and safety. If you want to try, mix fruits after opening the filling, just before using.
How full should I fill the jars with peach pie filling?
Leave 1 inch of headspace at the top of the jar for peach pie filling. This space is key for sealing and expansion during processing. Always measure headspace carefully for safe canning.
Can I use this peach pie filling for other desserts beside pies?
Absolutely! Use canned peach pie filling in many desserts. It’s great on cheesecakes, in yogurt, for cobblers, or as a filling for pastries. The options are endless!
Is it necessary to sterilize jars before canning peach pie filling?
For recipes like this peach pie filling, processed over 10 minutes, sterilizing jars isn’t needed. But, wash jars in hot, soapy water and keep them hot until filling. This prevents thermal shock and keeps them clean.
Peach Pie Filling for Canning
Ingredients
- 6 quarts peeled and sliced peaches
- 7 cups sugar
- 2 cups + 3 tablespoons ClearJel
- 5 1/4 cups cold water
- 1 3/4 cups bottled lemon juice
- Optional: 1 teaspoon cinnamon 1 teaspoon almond extract
Instructions
- Combine 3/4 cup water and 1 cup sugar in a large pot.
- Add 1/4 cup ClearJel and 1/8 teaspoon cinnamon, cook over medium-high heat while stirring constantly until the mixture thickens and bubbles.
- Add 1/4 cup bottled lemon juice and boil for one minute.
- Gently fold in 3 1/2 cups of prepared peach slices.
- Cook for 3 minutes, stirring carefully.
- Fill jars, leaving 1 inch of headspace, and remove air bubbles.
- Process jars in a water bath canner for the appropriate time based on altitude:
- 0-1000 ft: 30 minutes
- 1001-3000 ft: 35 minutes
- 3001-6000 ft: 40 minutes
- Above 6000 ft: 45 minutes
Notes
- Use ClearJel, not cornstarch, for canning to ensure safety and texture.
- Sterilize jars and lids before canning.
- Store canned filling in a cool, dark place for up to a year.
- Fresh peaches work best, and freestone peaches are ideal for easy pitting.
