Canned Peach Pie Filling

How to Make Canned Peach Pie Filling

1. 1

   Step 1: Prepare the peaches

   Bring a large pot of water to a boil. Score an X on the blossom end of each peach, blanch 30–60 seconds until skins loosen, then transfer to an ice bath and slip off skins. Pit and slice peaches to 1/2" thickness; place slices in a bowl and toss immediately with all the bottled lemon juice (total 3 Tbsp) to prevent browning and ensure adequate acidity for safe canning.

   For this step

   • 8 cupsFresh freestone peaches, peeled, pitted and sliced 1/2"
   • 3 tablespoonsBottled lemon juice (for acidification and to prevent browning)
   
2. 2

   Step 2: Mix dry thickener and sugar

   In a separate bowl, whisk together the granulated sugar, Instant ClearJel, fine salt, and cinnamon (if using) until evenly combined. Sprinkle the dry mixture over the peach slices and gently toss so the fruit is evenly coated; this helps the ClearJel distribute without lumping when heated.

   For this step

   • 1 1/2 cupsGranulated sugar
   • 3/4 cupInstant ClearJel (modified cornstarch for canning)
   • 1/2 teaspoonFine salt
   • 1 teaspoonGround cinnamon (optional)
   
3. 3

   Step 3: Make the hot syrup and combine

   Bring the 2 cups (480 ml) water to a rolling boil in a saucepan. Pour the boiling water over the sugar/ClearJel-coated peaches and gently stir; return the mixture to a simmer over medium heat and cook 1–2 minutes, stirring constantly, until the ClearJel activates and the syrup thickens and clears. Keep the filling hot for packing.

   For this step

   • 2 cupsWater
   
4. 4

   Step 4: Pack jars hot

   Pack the hot peach filling into hot, sterilized half‑pint (8-oz / 240-ml) jars, leaving 1 inch (25 mm) headspace. Remove air bubbles with a nonmetallic spatula, wipe rims clean, center lids, and screw on bands fingertip-tight. This recipe yields about 6 half‑pint jars.
   
5. 5

   Step 5: Process in a boiling-water canner

   Process jars in a boiling‑water canner with at least 1–2 inches of boiling water covering the lids. At sea level process half‑pints 20 minutes; if using pints process 25 minutes. Adjust processing time for altitude: add 5 minutes for 1,001–3,000 ft, 10 minutes for 3,001–6,000 ft, 15 minutes for 6,001–8,000 ft, and 20 minutes for 8,001–10,000 ft. Start timing when the water returns to a full boil.
   
6. 6

   Step 6: Cool and store

   When processing time is complete, turn off heat and remove the lid; let jars sit in the canner for 5 minutes, then remove to a towel and cool undisturbed 12–24 hours. Check seals, label with date, and store sealed jars in a cool, dark place for up to 12–18 months. Refrigerate after opening.
   

1. Bring a large pot of water to a boil. Score an X on the blossom end of each peach, blanch 30–60 seconds until skins loosen, then transfer to an ice bath and slip off skins. Pit and slice peaches to 1/2" thickness; place slices in a bowl and toss immediately with all the bottled lemon juice (total 3 Tbsp) to prevent browning and ensure adequate acidity for safe canning.
2. In a separate bowl, whisk together the granulated sugar, Instant ClearJel, fine salt, and cinnamon (if using) until evenly combined. Sprinkle the dry mixture over the peach slices and gently toss so the fruit is evenly coated; this helps the ClearJel distribute without lumping when heated.
3. Bring the 2 cups (480 ml) water to a rolling boil in a saucepan. Pour the boiling water over the sugar/ClearJel-coated peaches and gently stir; return the mixture to a simmer over medium heat and cook 1–2 minutes, stirring constantly, until the ClearJel activates and the syrup thickens and clears. Keep the filling hot for packing.
4. Pack the hot peach filling into hot, sterilized half‑pint (8-oz / 240-ml) jars, leaving 1 inch (25 mm) headspace. Remove air bubbles with a nonmetallic spatula, wipe rims clean, center lids, and screw on bands fingertip-tight. This recipe yields about 6 half‑pint jars.
5. Process jars in a boiling‑water canner with at least 1–2 inches of boiling water covering the lids. At sea level process half‑pints 20 minutes; if using pints process 25 minutes. Adjust processing time for altitude: add 5 minutes for 1,001–3,000 ft, 10 minutes for 3,001–6,000 ft, 15 minutes for 6,001–8,000 ft, and 20 minutes for 8,001–10,000 ft. Start timing when the water returns to a full boil.
6. When processing time is complete, turn off heat and remove the lid; let jars sit in the canner for 5 minutes, then remove to a towel and cool undisturbed 12–24 hours. Check seals, label with date, and store sealed jars in a cool, dark place for up to 12–18 months. Refrigerate after opening.