Peach Pie Filling for Canning
Homemade peach pie filling for canning is a delightful and practical way to preserve fresh peaches. This recipe uses just 6 quarts of peaches to make 7 quarts of filling, which lasts up to two years when stored properly. It's versatile and easy, allowing you to create quick pies or explore other desserts, like cheesecakes or yogurt toppings.
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.