Name: Peach Pie Filling
Prep time: 20 min
Cook time: 30 min
Total time: 75 min
Ingredients: 6 quarts peeled and sliced peaches.; 4 1/2 cups sugar.; 1 cup clear jel.; 2 tbsp salt.; 1 tbsp cinnamon.; 1 tsp nutmeg.; 1 tsp allspice.; 9 1/2 cups water.

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Peach pie.

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What's Included In This Post

Gathering Ingredients and Equipment
- Essential Ingredients
- Required Equipment
Preparing the Peaches
- Selecting and Washing Peaches
- Peeling and Slicing Peaches
Making the Peach Pie Filling
Canning the Peach Pie Filling
- Preparing Jars and Lids
- Filling and Processing the Jars
Storing and Using Canned Peach Pie Filling
- Proper Storage Techniques
- Creative Ways to Use Canned Peach Pie Filling
Conclusion
Frequently Asked Questions
Peach Pie Filling
Summary

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Is there anything more satisfying than biting into a warm slice of homemade peach pie? The sweet, juicy filling bursting with sun-ripened flavor is enough to make anyone’s mouth water. But what if you could capture that delicious taste and have it ready to use any time of the year? Well, you’re in luck! Today, we’re going to explore how to make and can your very own peach pie filling!

As someone who’s spent countless hours in the kitchen perfecting recipes and preserving the season’s bounty, I can tell you that there’s something truly special about opening a jar of homemade peach pie filling in the dead of winter. It’s like a little slice of summer sunshine, ready to brighten up even the coldest day. Plus, having your own canned filling on hand means you’re always prepared for unexpected guests or sudden pie cravings!

In this post, I’ll walk you through the entire process, from gathering your ingredients to storing your finished product. You’ll learn how to select the perfect peaches, prepare them for canning, and create a delicious filling that’s sure to impress. So, grab your apron, and let’s get started on this sweet adventure in home canning!

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Gathering Ingredients and Equipment

When it comes to making and canning peach pie filling, having the right ingredients and equipment on hand is crucial for success. Let’s discuss what you’ll need to gather before getting started on this delicious journey.

Essential Ingredients

First and foremost, you’ll need fresh, ripe peaches. There’s something special about using peaches picked straight from your own trees or sourced from a local orchard. The aroma and flavor are unmatched, and it’s a great way to preserve the bounty of summer for year-round enjoyment.

Here’s a list of the other key ingredients you’ll need:

Sugar (granulated).
Clear Jel or other approved thickener for canning.
Water.
Spices (such as cinnamon or nutmeg, optional).
Salt.

It’s important to use a thickener specifically designed for canning, like Clear Jel. Regular cornstarch or flour can break down during the canning process, leading to an unsafe product. Clear Jel maintains its thickness and doesn’t cloud the filling, ensuring a beautiful and safe result.

Required Equipment

Now, let’s talk about the equipment you’ll need. If you’re new to canning, don’t worry – most of these items are common kitchen tools, and the specialized equipment is a worthwhile investment for your self-sufficiency journey.

Here’s what you’ll need:

Large stockpot or canner.
Canning jars (quart or pint size).
New canning lids and bands.
Jar lifter.
Canning funnel.
Bubble remover and headspace tool.
Clean cloth for wiping jar rims.
Large bowl for an ice bath.
Knife and cutting board.
Large saucepan or pot for cooking the filling.
Wooden spoon or silicone spatula.
Measuring cups and spoons.

A pressure canner isn’t necessary for this recipe, as peach pie filling is high in acid and can be safely processed using the water bath method. However, if you have one, it can be used as a water bath canner.

When selecting your canning jars, make sure they’re in good condition without any chips or cracks. It’s always a good idea to have a few extra on hand, just in case. And remember, while you can reuse jars and bands, always use new lids for each canning session to ensure a proper seal.

Before you begin, sterilize your jars and keep them hot. You can do this by running them through a dishwasher cycle or submerging them in boiling water for 10 minutes. This step is crucial for food safety and successful canning.

By gathering all these ingredients and equipment beforehand, you’ll set yourself up for a smooth and enjoyable canning experience. There’s something deeply satisfying about preserving your own food, knowing exactly what goes into it, and being prepared for whatever the future may bring. So roll up your sleeves, and let’s get ready to capture the essence of summer in a jar!

Preparing the Peaches

When it comes to making peach pie filling for canning, the quality of your peaches can make or break your final product. Let’s discuss the process of preparing these juicy fruits for your homemade pie filling.

Selecting and Washing Peaches

The first step in creating delicious peach pie filling is choosing the right peaches. Look for ripe, fragrant fruits that yield slightly to gentle pressure. Freestone peaches are ideal for canning, as the flesh separates easily from the pit. If you’re lucky enough to have your own peach trees, you’ll know exactly when they’re at their peak. For those of us relying on store-bought or farmers’ market peaches, aim for fruits that are free from bruises and soft spots.

Once you’ve selected your peaches, it’s time to give them a good wash. Even if they look clean, it’s essential to remove any dirt, pesticides, or potential contaminants. Fill your sink with cool water and add a splash of white vinegar. This natural cleaning solution will help remove any residue without leaving a taste. Gently scrub each peach with your hands, paying extra attention to the stem area where dirt can hide.

After washing, rinse the peaches thoroughly under cool running water to remove any vinegar residue. Pat them dry with a clean towel or let them air dry in a colander. Clean peaches are the foundation of a safe and delicious canned pie filling.

Peeling and Slicing Peaches

Now that your peaches are clean and ready, it’s time to peel and slice them. While some folks prefer to leave the skins on for added texture and nutrition, peeled peaches make for a smoother pie filling that’s more consistent when canned.

To peel peaches easily, we’ll use a method called blanching. Here’s how:

Bring a large pot of water to a boil.
Prepare a bowl of ice water nearby.
Using a slotted spoon, gently lower 3-4 peaches into the boiling water for about 30-45 seconds.
Quickly transfer the peaches to the ice water bath to stop the cooking process.
Once cool enough to handle, the skins should slip off easily with your fingers or a paring knife.

After peeling, it’s time to slice the peaches. Cut the peach in half along the natural seam, twist to separate the halves, and remove the pit. Then, slice each half into wedges or chunks, depending on your preference. Aim for uniformity in your slices to ensure even cooking and a consistent texture in your pie filling.

As you work, place the sliced peaches in a large bowl with a splash of lemon juice. This will prevent browning and add a touch of brightness to your filling. If you’re working with a large batch, you might want to invest in a peach pitter to speed up the process.

Remember, the key to great peach pie filling is starting with perfectly ripe, well-prepared fruit. By taking the time to select, clean, and prepare your peaches properly, you’re setting yourself up for canning success. Plus, there’s something deeply satisfying about working with fresh, seasonal produce – it’s a small step towards self-sufficiency that brings a taste of summer to your pantry all year round.

Making the Peach Pie Filling

Now that we’ve prepared our peaches, it’s time to begin the heart of our canning adventure: making the peach pie filling. This is where the magic happens, transforming those juicy slices into a luscious, ready-to-use filling that’ll make your future pies a breeze to whip up.

Cooking the Filling

First things first, let’s get those peaches cooking. In a large, non-reactive pot (stainless steel is perfect), combine your sliced peaches with sugar. The amount of sugar can vary depending on the sweetness of your peaches and personal preference, but a good rule of thumb is about 1 cup of sugar for every 5 cups of sliced peaches.

As the mixture heats up, you’ll notice the peaches starting to release their juices. This natural syrup, combined with the sugar, will create the base for our pie filling. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. This process not only softens the peaches, but also helps to concentrate their flavor.

While the peaches are cooking, it’s a good time to add any additional flavorings you might like. A splash of lemon juice can brighten the flavor and help preserve the color of your peaches. For those who enjoy a touch of warmth, a sprinkle of cinnamon or a dash of nutmeg can add a lovely depth to the filling.

Adding Thickeners and Flavorings

Now comes a crucial step in achieving that perfect pie-filling consistency: adding a thickener. Clear Jel is a popular choice for canning because it holds up well to the high heat of processing and doesn’t break down over time. If you’re using Clear Jel, mix it with a bit of cold water to create a slurry before adding it to your hot peach mixture. This prevents lumps and ensures even distribution.

Slowly pour the Clear Jel slurry into your simmering peaches, stirring constantly. You’ll notice the mixture starting to thicken almost immediately. Continue cooking and stirring for a few more minutes until the filling reaches your desired consistency. Remember, it will thicken a bit more as it cools, so don’t overdo it.

For those who prefer a more natural approach, you might consider using pectin as a thickener. While it’s typically associated with jam-making, pectin can work well in pie fillings too. Just be sure to follow the instructions on the package carefully, as the process can be a bit different from using Clear Jel.

Adding Final Touches

At this point, you can add any final touches to your filling. A pat of butter can add richness, while a splash of vanilla extract can enhance the overall flavor profile. Some folks like to add a pinch of salt to balance the sweetness – it’s all about finding what works best for you.

As you’re stirring your thickened filling, take a moment to appreciate the aroma filling your kitchen. There’s something truly special about creating these homemade preserves, knowing you’re capturing the essence of summer to enjoy throughout the year.

Once your filling has reached the perfect consistency and flavor, it’s time to move on to the canning process. But before we do, take a tiny taste (careful, it’s hot!) and make any final adjustments. This is your creation, after all, and part of the joy of home canning is customizing flavors to your liking.

Remember, the key to a successful peach pie filling is balancing flavors and achieving the right consistency. With practice, you’ll develop an intuition for it, and soon enough, you’ll be whipping up perfect batches with ease!

Canning the Peach Pie Filling

Now that we’ve prepared our delicious peach pie filling, it’s time to preserve it for future use. Canning is a wonderful way to extend the life of your homemade treats, and with a little know-how, you’ll be stocking your pantry with jars of golden goodness in no time.

Preparing Jars and Lids

Before we begin the canning process, it’s crucial to properly prepare our jars and lids. This step ensures a safe and successful preservation of our peach pie filling.

Inspect your jars: Check for any cracks, chips, or defects. Only use jars in perfect condition to prevent spoilage or breakage during the canning process.
Wash thoroughly: Even if your jars are new, give them a good wash in hot, soapy water. Rinse well to remove any soap residue.
Sterilize: Place your clean jars in a large pot of boiling water for at least 10 minutes. This step eliminates any lingering bacteria.
Prepare the lids: In a separate small pot, bring water to a simmer (not a full boil) and add your jar lids. Let them sit in the hot water until you’re ready to use them. This softens the rubber seal, ensuring a proper fit.
Keep everything hot: Leave the jars and lids in their hot water baths until you’re ready to fill them. This prevents thermal shock when adding the hot peach filling.

Filling and Processing the Jars

Now comes the exciting part – filling our jars with that heavenly peach pie filling and processing them for long-term storage.

Remove a hot jar from the water bath using tongs or a jar lifter. Place it on a clean towel.
Ladle the hot peach pie filling into the jar, leaving about 1 inch of headspace at the top. This space allows for expansion during processing.
Use a bubble remover or plastic spatula to gently remove any air bubbles trapped in the filling. Run it around the inside of the jar.
Wipe the jar rim with a clean, damp cloth to remove any spills or drips. This ensures a proper seal.
Carefully place a hot lid on the jar and screw on the band until it’s “fingertip tight” – snug but not overly tight.
Lower the filled jar into your boiling water canner, ensuring it’s covered by at least 1-2 inches of water.
Process the jars for the time recommended for your altitude. Generally, this is about 25 minutes for pint jars at sea level, but always consult a reliable canning guide for precise times.
After processing, carefully remove the jars and place them on a towel-covered countertop. Leave them undisturbed for 24 hours.
Check the seals: After cooling, press the center of each lid. If it doesn’t flex, you’ve got a good seal!
Label your jars with the contents and date, then store them in a cool, dark place.

There’s something truly satisfying about hearing those jar lids “pop” as they cool, signaling a successful seal. It’s a sound that brings a smile to any home canner’s face, knowing they’ve preserved a bit of summer’s bounty for the months ahead.

Remember, proper canning techniques are essential for food safety. Always follow trusted recipes and guidelines, and when in doubt, consult your local extension office for up-to-date canning information. With practice, you’ll find canning becomes second nature, and you’ll be filling your pantry with homemade goodness year-round.

Storing and Using Canned Peach Pie Filling

Now that you’ve successfully canned your delicious peach pie filling, it’s time to talk about proper storage and the many creative ways you can use this versatile preserve. As someone who loves to be prepared for anything, I find canned peach pie filling to be a real lifesaver in the kitchen.

Proper Storage Techniques

Storing your canned peach pie filling correctly is crucial to maintaining its quality and safety. Here are some key points to remember:

Cool and dark: Store your jars in a cool, dark place like a pantry or cellar. Avoid areas with temperature fluctuations or direct sunlight.
Temperature range: Aim for a storage temperature between 50°F and 70°F (10°C to 21°C) for optimal shelf life.
Check seals: Before storing, ensure all jar lids are properly sealed. A sealed lid should not flex when pressed.
Label and date: Always label your jars with the contents and canning date. This helps you rotate your stock and use the oldest first.
Shelf life: Properly canned peach pie filling can last up to 18 months, but for best quality, try to use it within a year.

Remember to inspect your jars periodically for any signs of spoilage, such as bulging lids, leaks, or off-odors. If you notice anything suspicious, it’s better to err on the side of caution and discard the jar.

Creative Ways to Use Canned Peach Pie Filling

While the obvious use for peach pie filling is in a traditional pie, there are many other delicious ways to incorporate this sweet treat into your meals. Here are some ideas to get your creativity flowing:

Quick Cobbler: Pour the filling into a baking dish, top with a simple biscuit or cake batter, and bake for an easy cobbler.
Parfaits: Layer the filling with yogurt and granola for a quick breakfast or dessert parfait.
Ice Cream Topping: Warm the filling slightly and spoon over vanilla ice cream for a delightful sundae.
Pancake or Waffle Topping: Use instead of syrup for a fruity twist on your breakfast favorites.
Thumbprint Cookies: Fill indentations in sugar cookies with a dollop of peach filling before baking.
Smoothies: Blend with yogurt and ice for a refreshing peach smoothie.
Cheesecake Topping: Spread over a plain cheesecake for added flavor and visual appeal.
Grilled Sandwich Spread: Use as a spread in grilled cheese sandwiches for a sweet and savory combination.
Oatmeal Mix-In: Stir into your morning oatmeal for a peachy start to your day.
Cake Filling: Use between layers of a vanilla or spice cake for added moisture and flavor.

By having canned peach pie filling on hand, you’re always prepared to whip up a quick dessert or add a touch of sweetness to various dishes. It’s a versatile ingredient that can save the day when unexpected guests arrive or when you’re craving something sweet, but don’t have time for elaborate baking.

Remember, the joy of home canning is not just in the process, but in the satisfaction of using your homemade goods throughout the year. Each time you open a jar of your peach pie filling, you’ll be reminded of the warm summer days spent preserving the harvest. It’s a wonderful way to bring a bit of sunshine to your table, no matter the season.

Conclusion

As we’ve seen, making and canning your own peach pie filling is a rewarding process that allows you to enjoy the sweet taste of summer all year round. From gathering your ingredients and equipment to preparing the peaches, creating the filling, and canning it for long-term storage, each step brings you closer to a delicious homemade treat. By mastering this skill, you’re not only ensuring a pantry stocked with ready-to-use pie filling, but also taking a significant step towards self-sufficiency.

Remember, practice makes perfect, so don’t be discouraged if your first batch isn’t flawless. The more you can and preserve, the more confident you’ll become. Why not experiment with different peach varieties or even try adapting this recipe for other fruits? Share your canning adventures with friends and family, and maybe even start a canning circle in your community. With each jar you seal, you’re preserving not just fruit, but a piece of summer’s bounty and the satisfaction of a job well done. Happy canning, and here’s to many delicious pies in your future!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. What kind of peaches are best for making pie filling?

For the best peach pie filling, use ripe, but not overripe, freestone peaches. Freestone peaches are easier to pit and have a better texture for canning.

2. How do I prepare peaches for canning?

Peel and slice the peaches, then remove the pits. You can blanch the peaches briefly in boiling water to make peeling easier. After peeling and slicing, you can toss the peaches with lemon juice to prevent browning.

3. How long should I process peach pie filling in a water bath canner?

Process jars of peach pie filling in a water bath canner for 30 minutes, adjusting for altitude as necessary. Make sure the jars are fully submerged and keep the water at a rolling boil throughout the processing time.

4. Can I adjust the sugar or spices in the peach pie filling recipe?

Yes, you can adjust the amount of sugar and spices to suit your taste. However, be cautious with altering the recipe too much, as it could affect the texture and preservation of the filling.

Peach Pie Filling

This peach pie filling is a sweet and juicy blend of ripe peaches, sugar, and warm spices, creating the perfect base for a delicious homemade pie. It's thickened to the ideal consistency, making it easy to use for pies, tarts, or as a topping for desserts. Whether you're baking now or preserving it for later, this recipe captures the essence of summer in every bite!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Processing Time 25

Total Time 1 15

Servings 6 quarts

Equipment

1 large heavy-bottomed pot.
6 quart jars, lids, and rings.
1 large water bath canner.
1 set of canning supplies (jar lifter, de-bubbler, funnel, etc.)

Ingredients

6 quarts peeled and sliced peaches.
4 ½ cups sugar.
1 cup clear jel.
2 tbsp salt.
1 tbsp cinnamon.
1 tsp nutmeg.
1 tsp allspice.
9 ½ cups water.

Instructions

Peeling and Slicing Peaches

To peel peaches easily, we'll use a method called blanching. Here's how:
Bring a large pot of water to a boil.
Prepare a bowl of ice water nearby.
Using a slotted spoon, gently lower 3-4 peaches into the boiling water for about 30-45 seconds.
Quickly transfer the peaches to the ice water bath to stop the cooking process.
Once cool enough to handle, the skins should slip off easily with your fingers or a paring knife.
After peeling, it's time to slice the peaches. Cut the peach in half along the natural seam, twist to separate the halves, and remove the pit. Then, slice each half into wedges or chunks, depending on your preference. Aim for uniformity in your slices to ensure even cooking and a consistent texture in your pie filling.
As you work, place the sliced peaches in a large bowl with a splash of lemon juice. This will prevent browning and add a touch of brightness to your filling. If you're working with a large batch, you might want to invest in a peach pitter to speed up the process.

Cooking the Peach Pie Filling

First things first, let's get those peaches cooking. In a large, non-reactive pot (stainless steel is perfect), combine your sliced peaches with sugar. The amount of sugar can vary depending on the sweetness of your peaches and personal preference, but a good rule of thumb is about 1 cup of sugar for every 5 cups of sliced peaches.
As the mixture heats up, you'll notice the peaches starting to release their juices. This natural syrup, combined with the sugar, will create the base for our pie filling. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. This process not only softens the peaches, but also helps to concentrate their flavor.
While the peaches are cooking, it's a good time to add any additional flavorings you might like. A splash of lemon juice can brighten the flavor and help preserve the color of your peaches. For those who enjoy a touch of warmth, a sprinkle of cinnamon or a dash of nutmeg can add a lovely depth to the filling.

Adding Thickeners and Flavorings

Now comes a crucial step in achieving that perfect pie-filling consistency: adding a thickener. Clear Jel is a popular choice for canning because it holds up well to the high heat of processing and doesn't break down over time. If you're using Clear Jel, mix it with a bit of cold water to create a slurry before adding it to your hot peach mixture. This prevents lumps and ensures even distribution.
Slowly pour the Clear Jel slurry into your simmering peaches, stirring constantly. You'll notice the mixture starting to thicken almost immediately. Continue cooking and stirring for a few more minutes until the filling reaches your desired consistency. Remember, it will thicken a bit more as it cools, so don't overdo it.
For those who prefer a more natural approach, you might consider using pectin as a thickener. While it's typically associated with jam-making, pectin can work well in pie fillings too. Just be sure to follow the instructions on the package carefully, as the process can be a bit different from using Clear Jel.

Preparing Jars and Lids

Inspect your jars: Check for any cracks, chips, or defects. Only use jars in perfect condition to prevent spoilage or breakage during the canning process.
Wash thoroughly: Even if your jars are new, give them a good wash in hot, soapy water. Rinse well to remove any soap residue.
Sterilize: Place your clean jars in a large pot of boiling water for at least 10 minutes. This step eliminates any lingering bacteria.
Prepare the lids: In a separate small pot, bring water to a simmer (not a full boil) and add your jar lids. Let them sit in the hot water until you're ready to use them. This softens the rubber seal, ensuring a proper fit.
Keep everything hot: Leave the jars and lids in their hot water baths until you're ready to fill them. This prevents thermal shock when adding the hot peach filling.

Filling and Processing the Jars

Remove a hot jar from the water bath using tongs or a jar lifter. Place it on a clean towel.
Use a bubble remover or plastic spatula to gently remove any air bubbles trapped in the filling. Run it around the inside of the jar.
Wipe the jar rim with a clean, damp cloth to remove any spills or drips. This ensures a proper seal.
Carefully place a hot lid on the jar and screw on the band until it's "fingertip tight" – snug but not overly tight.
Lower the filled jar into your boiling water canner, ensuring it's covered by at least 1-2 inches of water.
Process the jars for the time recommended for your altitude. Generally, this is about 25 minutes for pint jars at sea level, but always consult a reliable canning guide for precise times.
After processing, carefully remove the jars and place them on a towel-covered countertop. Leave them undisturbed for 24 hours.
Check the seals: After cooling, press the center of each lid. If it doesn't flex, you've got a good seal!
Label your jars with the contents and date, then store them in a cool, dark place.