How to Can Peach Pie Filling: A Step-by-Step Guide

Hello friends! My name is Bree, and welcome to That Iowa Homestead. Today, we’re canning delicious peach pie filling. This process is similar to canning sliced peaches, but with a few extra steps to create a ready-to-use pie filling. Let’s dive in and get started!

Supplies Needed for Canning Peach Pie Filling
Peaches
Sugar
Clear Jel (Cook Type)
Lemon Juice
Cinnamon
Almond Extract
Water Bath Canner
Canning Jars with Lids and Rings
Large Pots for Blanching and Cooking
Ice Bath Setup
Peach Pitting Tool or Knife
Whisk
Headspace Measure
Step-by-Step Instructions
Prepare the Peaches:

Score, Blanch, and Ice Bath: Score the peaches and blanch them in boiling water for 30 to 60 seconds. Quickly transfer them to an ice bath to stop the cooking process. This makes peeling easier.
Peel, Pit, and Slice: Peel the peaches, remove the pits, and slice them. Soak the slices in a lemon water mixture to prevent browning.
Sterilize the Jars:

Sterilize your canning jars by boiling them in water. Keep them hot until ready to use.
Prepare the Filling:

Boil Peaches: Add 2-3 quarts of water to a large pot and bring it to a boil. Add the peach slices and boil for 2-3 minutes. Drain the peaches and reserve 5 ¼ cups of the boiling water.
Mix Sugar and Clear Jel: In the same pot, add 7 cups of sugar and 2 ¼ cups of Clear Jel (cook type, not instant). Pour in the reserved water and whisk to combine, ensuring no lumps remain. Bring this mixture to a boil until it thickens.
Add Flavorings: Stir in 1 teaspoon of cinnamon, 1 teaspoon of almond extract, and 1 ¾ cups of lemon juice. Mix well.
Combine Peaches and Filling:

Add the drained peach slices back into the thickened mixture and stir to combine.
Fill the Jars:

Ladle the hot peach pie filling into sterilized jars, leaving 1-inch headspace. Use a non-metallic spatula to remove air bubbles and adjust the headspace if needed.
Wipe the rims of the jars with a cloth soaked in vinegar to ensure a good seal. Place the lids on the jars and screw the bands on until they are fingertip-tight.

Process the Jars:

Place the filled jars in the water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil and process the jars for 30 minutes, adjusting for altitude if necessary.
Cool and Store the Jars:

After processing, carefully remove the jars from the canner and place them on a towel to cool. Listen for the “pop” sound indicating the jars have sealed. Once cool, check the seals by pressing the center of each lid. If the lid doesn’t flex up and down, it’s sealed correctly.
Label your jars with the date and contents before storing them in a cool, dark place.
Additional Tips
Use Clear Jel Cook Type: Ensure you use the cook type of Clear Jel, as it is designed for canning and will thicken properly when cooked.
Maintain Sterility: Keep your jars and lids hot and sterile throughout the process to prevent contamination and ensure a good seal.

Canning peach pie filling is a fantastic way to preserve the summer's bounty and have ready-to-use pie filling on hand for delicious desserts. Enjoy your homemade peach pie filling!
happy canning!