Easy Peach Pie Filling for Canning

Canning Peach Pie filling is pretty much the same for everyone, the recipe doesn't vary much unless you're making a special version or adding other ingredients. Pie filling is the level 2 canning, as I call it I started at level 1 of jams then moved on to pie filling one I had the basics down. Most people start with apple pie filling but I had peaches so I started with peach pie filling for canning.

Easy Peach Pie Filling for Canning

This recipe will make about 3 quarts on average depending on the size of your peaches. If you are new to canning I suggest starting with a simple recipe like Canning Strawberry Jam.

Related: Home Canning Recipes That Save You Money!

Ingredients

12 ripe peaches, on the larger side
3 cups water
3 cups granulated sugar
2 tsp ground cinnamon
½ cup ClearJel (used for preserving)
½ tsp ground nutmeg
¼ cup Lemon juice x 2

Directions

Wash all your jars, lids, rings and keep them warm. Get your water bath canner ready by bringing water to a boil.

In a large sauce pot bring water to a low boil. Add whole peaches for about 2 minutes.

Remove peaches from water (be careful!!) and add immediately to 4 cups ice water with ¼ cup lemon juice. The peach peels should easily come off of the peaches. Once peeled add the peaches back into the cold water.

After all the peels are removed slice the peaches and remove pit. Add them back into cold lemon water when done.

Next combine the sugar, ClearJel, spices, and 3 cups water in a large saucepan.  Stir constantly over medium heat until the mixture thickens and begins to bubble.

Add ¼ cup lemon juice and cook for another minute stirring constantly then remove from heat.

Remove the peach slices from the cold lemon water and add to hot sugar mixture. Stir well to combine. Cook until peaches are heated through.

Using a ladle scoop the peach pie mixture into hot jars leaving 1-inch headspace.

Using a butter knife remove any air bubbles and then wipe rim clean. Add a band and jar lid and tighten hand tight.  Place jars in boiling water canner.

Process jars for 30 minutes (adjusting the time for altitude as needed).

Turn off heat, remove water bath canner lid, and let jars stand 5 minutes then remove jars and allow to cool. To not touch or move jar any more than necessary until completely cooled. Check lids for seal after 24 hours.  The lid should not flex up and down when pressed in the center.

If the lid does flex put in the fridge and use up within 1 week.

Yield: 6 quarts

Easy Peach Pie Filling for Canning

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The easiest Peach Pie Filling for Canning is right here. Simple to understand step by step instructions from start to finish. 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 12 Peaches, large, ripe
• 3 cups Water
• 3 cups Sugar
• 2 tsp Cinnamon
• ½ cup ClearJel, for preserving
• ½ tsp Nutmeg
• 1/2 cup Lemon juice, separated

Instructions

1. Wash all your jars, lids, rings and keep them warm. Get your water bath canner ready by bringing water to a boil.
2. In a large sauce pot bring water to a low boil. Add whole peaches for about 2 minutes.
3. Remove peaches from water (be careful!!) and add immediately to 4 cups ice water with ¼ cup lemon juice. The peach peels should easily come off of the peaches. Once peeled add the peaches back into the cold water.
4. After all the peels are removed slice the peaches and remove pit. Add them back into cold lemon water when done.
5. Next combine the sugar, ClearJel, spices, and 3 cups water in a large saucepan.  Stir constantly over medium heat until the mixture thickens and begins to bubble.
6. Add ¼ cup lemon juice and cook for another minute stirring constantly then remove from heat.
7. Remove the peach slices from the cold lemon water and add to hot sugar mixture. Stir well to combine. Cook until peaches are heated through.
8. Using a ladle scoop the peach pie mixture into hot jars leaving 1-inch headspace.
9. Using a butter knife remove any air bubbles and then wipe rim clean. Add a band and jar lid and tighten hand tight.  Place jars in boiling water canner.
10. Process jars for 30 minutes (adjusting the time for altitude as needed).
11. Turn off heat, remove water bath canner lid, and let jars stand 5 minutes then remove jars and allow to cool. To not touch or move jar any more than necessary until completely cooled. Check lids for seal after 24 hours.  The lid should not flex up and down when pressed in the center.
12. If the lid does flex put in the fridge and use up within 1 week.

Nutrition Information

Yield

6

Serving Size

1 grams
Amount Per Serving Calories 511Unsaturated Fat 0gSodium 7mgCarbohydrates 130gFiber 5gSugar 125gProtein 2g

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