Canning Homemade Peach Pie Filling

Good morning, y'all, and welcome back to the kitchen! Today,to be busy as we make a homemade peach pie filling. This filling is versatile—you can use it for cobblers, fruit pies, or even hand pies. I'm making a double batch, but the recipe below is for a single batch using 3 ½ cups of sliced peaches. Let's get started!

Ingredients:
3 ½ cups sliced peaches (peeled and pitted)
¾ cup sugar
¼ cup Clear Jel (not Sure-Jell)
1 cup water
2 tablespoons bottled lemon juice

Instructions:
Peel and Slice the Peaches:
Begin by peeling and slicing your peaches. You can use a vegetable peeler to remove the skin easily without wasting any fruit. Once peeled, cut the peaches in half and remove the seed. If there’s any tough seed residue, go ahead and trim that out. Slice the peaches and set them aside.

Prepare the Filling Base:
In a large pot, whisk together the water, sugar, and Clear Jel until dissolved. Heat the mixture over medium heat until it starts to thicken. Stir constantly to avoid clumping.

Add Lemon Juice:
Once the mixture thickens, remove it from the heat and stir in the bottled lemon juice. Continue stirring to ensure it's well combined.

Add the Peaches:
Carefully fold the sliced peaches into the thickened filling mixture. Stir gently until the peaches are evenly coated.

Fill the Jars:
Prepare your canning jars by sterilizing them in the oven or boiling water. Ladle the peach pie filling into the hot jars, leaving about ½ inch of headspace at the top.
Wipe the rims of the jars with a cloth dipped in vinegar to ensure a clean seal. Place the sterilized lids on top and screw on the bands until they’re fingertip-tight.

Water Bath Canning:
Place the filled jars into your water bath canner. Make sure the jars are fully submerged with at least an inch of water covering the tops.
Bring the water to a rolling boil and process the jars for 20 minutes.

Cool and Store:
After the 20-minute processing time, carefully remove the jars from the canner and place them on a towel to cool. You’ll hear the lids "ping" as they seal, indicating that they are properly preserved.
Allow the jars to cool completely before storing them. Make sure all the lids have sealed. If any jars haven’t sealed, store them in the refrigerator and use them within a week.

Enjoy:
This homemade peach pie filling can be used in a variety of desserts, such as pies, cobblers, or hand pies. It will stay fresh for up to a year if stored in a cool, dark place.
Thank you for joining me in the kitchen today for this canning session! This peach pie filling is delicious and perfect for all your baking needs. If you'd like to see more canning sessions, like blueberry pie filling, leave me a comment down below.Come back soon for more great recipes!

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