🍑 Canned Peach Pie Filling
Almost Better Than Apple!
📌 In This Article
🍑 The Peach Pie Story
"Made my first batch of canned peach pie filling today! It's almost better than my apple pie filling!!"
There's something magical about homemade peach pie filling. Sweet, juicy peaches in a perfectly spiced syrup — it's like summer in a jar.
I've been canning apple pie filling for years, and it's always been my favorite. But this peach pie filling? It's almost better. The peaches are tender, sweet, and packed with flavor.
💬 The verdict: "Made my first batch of canned peach pie filling today! It's almost better than my apple pie filling!!"
Now I have 7 quarts of peach pie filling sitting in my pantry, ready to be turned into pies, cobblers, and crisps any time the craving strikes. Summer is always close by.
📦 Ingredients
🍑 For the Pie Filling
- 🍑 9 lbs fresh peaches – About 22-24 medium peaches
- 🍋 1/4 cup lemon juice – Bottled
- 💧 1 cup water
- 🍬 4 cups sugar
- 🌾 1/2 cup Clear Jel – Modified food starch
- 🌿 1 1/2 tsp cinnamon
- 🌰 1/2 tsp nutmeg
- 🌿 1/4 tsp cloves
- 🧂 1/2 tsp salt
- 🍋 1/4 cup lemon juice – For the syrup
💡 Pro tip: "Use ripe but firm peaches — they hold their shape better during canning."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your water bath canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 2 – Prepare the Peaches
- Blanch peaches in boiling water for 30-60 seconds.
- Transfer to an ice bath to stop the cooking.
- Peel the skins off (they should slip right off).
- Slice peaches into 1/2-inch thick slices.
- Toss sliced peaches with 1/4 cup lemon juice to prevent browning.
⚠️ Important: "Don't let the peaches sit too long — they'll start to soften."
Step 3 – Make the Syrup
- In a large, heavy-bottomed pot, combine water, sugar, Clear Jel, cinnamon, nutmeg, cloves, salt, and lemon juice.
- Cook over medium-high heat, stirring constantly, until the mixture thickens and bubbles.
- This should take about 5-7 minutes.
💡 Pro tip: "Use Clear Jel — it's specially formulated for canning and won't break down under heat."
Step 4 – Add the Peaches
- Add the sliced peaches to the pot.
- Stir gently to coat the peaches with the syrup.
- Cook for 5-7 minutes until the peaches are heated through.
💡 Pro tip: "Don't overcook the peaches — they'll finish cooking during processing."
Step 5 – Fill the Jars
- Ladle the hot filling into hot jars.
- Leave 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
💡 Pro tip: "Wipe those rims clean! Any residue can prevent a good seal."
Step 6 – Process in Water Bath
- Process in a boiling water bath for:
- Quarts: 25 minutes
- Pints: 20 minutes
- Adjust for altitude if necessary.
💡 Pro tip: "At altitudes up to 1000 ft, process for the times listed."
Step 7 – Cool and Store
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍑 How to Use Your Peach Pie Filling
🥧 Pie
- Pour one quart into a 9-inch pie crust.
- Top with second crust and bake at 375°F for 45-55 minutes.
💡 Pro tip: "One quart jar makes one 9-inch pie!"
🍑 Cobbler
- Pour filling into a baking dish.
- Top with cobbler topping or biscuits.
- Bake at 375°F until bubbly and golden.
🍨 Other Uses
- 🍦 Ice cream topping: Warm and pour over vanilla ice cream
- 🥞 Pancake & waffle topping: A delicious breakfast treat
- 🍰 Cake filling: Layer between cake layers
- 🥄 Straight from the jar: No judgment!
💡 Pro tip: "This filling is almost better than apple pie filling!"
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Best used in: Pies, cobblers, and crisps
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🍑 Use ripe but firm peaches: They hold their shape better.
- 🌾 Use Clear Jel: It's essential for canning pie fillings.
- 🍋 Add lemon juice: It prevents browning and brightens the flavor.
- 🌿 Adjust spices: Add more cinnamon if you like it spicier.
- 🔥 Don't overcook: The peaches will finish cooking during processing.
- 🫙 Use new lids: Old lids may not seal properly.
- 🏷️ Label everything: Date and contents on every jar.
💡 Pro tip: "It's almost better than my apple pie filling!!"
❓ Frequently Asked Questions
❓ Can I use frozen peaches?
Yes, thaw them completely before using.
❓ Can I use regular cornstarch?
No — use Clear Jel for canning. Cornstarch will break down.
❓ How long does canned peach pie filling last?
Up to 1 year when properly canned and stored.
❓ Can I water bath can this?
Yes! This recipe is designed for water bath canning.
❓ How many peaches do I need?
About 9 pounds or 22-24 medium peaches.
❓ Can I add more spices?
Yes! Add ginger, allspice, or more cinnamon.
❓ Why do I need Clear Jel?
It's a modified food starch that won't break down during canning.
❓ Can I use this for a crisp?
Yes! Pour into a dish and top with crisp topping.
❓ Is this better than store-bought?
YES! Homemade is so much better!
❓ Will I ever buy canned pie filling again?
Probably not! Homemade is so much better!
📄 Printable Recipe Card
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║ CANNED PEACH PIE FILLING ║
║ Almost Better Than Apple! ║
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YIELD: 7 quart jars | TIME: ~1.5 hours | PROCESS: 25 min (quarts)
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INGREDIENTS
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- 9 lbs fresh peaches (about 22-24 medium)
- 1/4 cup lemon juice (for peaches)
- 1 cup water
- 4 cups sugar
- 1/2 cup Clear Jel
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/4 cup lemon juice (for syrup)
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INSTRUCTIONS
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1. Prepare water bath canner, jars, and lids.
2. Blanch peaches to remove skins. Slice 1/2" thick.
Toss with 1/4 cup lemon juice.
3. In a large pot, combine water, sugar, Clear Jel, spices,
salt, and lemon juice. Cook until thickened and bubbling.
4. Add peaches and cook 5-7 minutes until heated through.
5. Ladle into hot jars, leaving 1" headspace.
6. Remove air bubbles, wipe rims, add lids and rings.
7. Process in water bath: Quarts 25 min, Pints 20 min.
8. Cool, check seals, and store.
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HOW TO USE
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✓ 9-inch pie (1 quart = 1 pie)
✓ Cobbler & crisp
✓ Ice cream topping
✓ Pancake & waffle topping
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PEACH PERFECTION! 🍑
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"Made my first batch of canned peach pie filling
today! It's almost better than my apple pie
filling!!" ❤️
© CanningRebels — Canned Peach Pie Filling
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