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How to Can Peach Pie Filling (Tastes Like Summer in a Jar)

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Peach pie is an almost perfect dessert.

Whether you use a traditional crust or a crumble top, the juiciness of peaches shines through in each bite.

Unfortunately, unless you have a peach tree that produces all year long, peach pies are typically a summer-only treat.

Once you learn how to can peach pie filling, everything will change. You’ll need just one special ingredient to get started.

Canned Peach Pie Filling Recipe for Fresh-Baked Flavor Anytime

I often use this peach pie filling recipe from the National Center for Home Food Preservation because it’s so versatile.

All of the measurements listed below are for 2 pint jars.

If I have a big yield from my peach tree, I can adjust the ingredient measurements accordingly.

Peach pie filling on Graham crackers
This filling is delicious, even on graham crackers.

Equipment Needed

Ingredients

  • Note that these ingredients are for just 2 pints of pie filling:
  • ½ teaspoon Fruit Fresh (optional)
  • 3 ½ cups peaches
  • 1 cup sugar
  • ¼ cup and 1 tablespoon Clear Jel
  • 1/8 teaspoon cinnamon (optional)
  • ¼ cup lemon juice

Step 1: Choose Your Peaches

Ideal peaches for pie filling are both ripe and firm.

If you’re in an orchard, choose peaches that are brightly colored and still connected to the tree. Don’t pick up peaches on the ground, as they’re likely bruised or filled with insects.

If you’re buying fresh peaches, look for fruit that is brightly colored and somewhat soft to the touch. Hold the fruit to your nose and give it a sniff.

It should smell like peaches (not like nothing).

I’m using frozen peaches in this recipe.

As the National Institute of Food and Agriculture explains, it’s perfectly safe to use frozen fruit in canning recipes. In fact, experienced canners often do this.

With a freezer of fruit, we can put up food all winter long (and warm up the kitchen at the same time).

Step 2: Wash Your Peaches

Peaches must be peeled before they are used in pie filling, but it’s still smart to wash your produce and remove any dirt and debris that could contaminate your product.

Rinse whole peaches under warm water. Use your fingers to wipe away any dirt or contaminants that cling to the fruit.

Step 3: Peel Your Peaches

Peaches are among the easiest fruits to peel. No special equipment is required! Instead, bring water to a rolling boil in your stainless steel pan.

Place your peaches in the water for about a minute. Then, place these peaches in very cold water for 20 seconds.

The shock of moving from hot water to cold water will allow the skins to slide right off your peaches.

Peach growers (like me!) often peel fruit before freezing. With this method, your fruit is ready to go whenever you want to start canning.

Step 4: Slice Your Peaches

With a sharp knife, slice each peach into ½-inch pieces. Remove and discard the pits.

Slicing peaches ready for canning
Peaches slice easily without a lot of force.

Peaches will brown if exposed to fresh air for long periods. If you’re processing a lot of peaches at once, preparing a bath with Fruit Fresh could ensure that your peaches look nice.

Add ½ teaspoon of Fruit Fresh to a gallon of water, and place your slices in this bath as you complete them.

Step 5: Prepare Your Jars and Lids

Examine the rim of each jar, and set aside anything that’s chipped or cracked. Chips can keep the lids from adhering, and cracks can widen in the canner.

Wash approved jars with soapy water. Rinse well, and put the jars in your canner. Fill with water and bring to a simmer as you work.

Preparing empty jars for canning
My jars will be ready to fill very soon.

Place your lids in a saucepan and cover with water. Over very low heat, allow the lids to warm and the adhesive to soften.

Step 6: Pre-Cook Your Peaches

Peaches can remain very firm in the canner, which can make for a really bumpy pie. Pre-cooking the fruit allows the structure to break down a bit.

Bring water to a boil, and add your sliced peaches. Boil for a minute, and then drain. Place your peaches in a covered bowl to stay warm as you work.

Peaches cooking in hot water
These peaches will soften while cooked in hot water.

Step 7: Prepare Your Syrup

For this pie filling, you’ll need a special ingredient.

Clear Jel is a modified form of cornstarch specifically made for pie fillings made in the canner. Don’t use any substitutes (like tapioca) for these recipes.

I’ve tried them, and they don’t work.

Clear Jel ready for canning peaches
Clear Jel has a very distinctive texture.

Combine ¾ cup cold water, 1 cup sugar, ¼ cup and 1 tablespoon Clear Jel, and 1/8 teaspoon cinnamon (optional) in your stainless steel pan.

Stirring constantly over medium-high heat, allow the mixture to thicken and bubble. I use a whisk for this step, as a spoon isn’t thin enough to do the job.

Watch closely during this step, as the syrup can clot, stick, and burn if the heat is too high or you’re not stirring enough.

It’s very helpful to have a second set of hands at this point, as the mixture can scorch and burn without constant and hard stirring.

When the mixture is thick and bubbling, add ¼ cup lemon juice and boil for another minute.

Step 8: Add Your Peaches

You’re almost done!

Place your peaches in this bubbling sauce and fold them in carefully. Each slice should be completely covered.

Heat for 3 minutes while stirring constantly. I like to scoop my spoon from the bottom of the pan at this step to ensure that nothing scorches or burns.

The mixture will be very thick, sticky, and gooey.

Sticky and gooey peaches
Notice how sticky and thick these peaches are.

Step 9: Fill Your Jars

While your helper keeps stirring, remove your jars from your water canner with your jar lifter.

Place a funnel in the jars and fill with your peaches. Press down as you fill to ensure that the jars are packed tightly.

Pie filling will expand in the canner, and it needs a lot of room to do so. Leave an inch of space at the top of your jars.

using a funnel to put peaches in jars
I use a wooden spoon to push peaches tightly inside the jars.

Run a knife around the edge of the jars to remove any air bubbles. Dampen a paper towel and remove any residue from the top of your jars.

It’s likely you’ll have plenty to wipe away.

With your lid lifter, remove the lids from the saucepan. Place them on the jars, and screw down the rings until they’re finger-tight.

Step 10: Process Your Jars

Place your prepared jars in the canner and ensure they’re covered with an inch of water. Bring to a boil and process for 30 minutes. Adjust for your elevation as needed.

Keep the lid on your canner while the peaches are processing. It’s tempting to open the lid and peek at your progress (I get it!), but doing so could reduce the heat enough to compromise the process.

Step 11: Let Jars Cool

Remove the lid from your canner and turn off the heat when processing is done. Then, remove the jars from the canner and place them on a towel or cutting board to rest for 24 hours.

Peach pie filling in jars
This peach pie filling is delicious and shelf stable.

The jars need to stay both upright and still as they cool. That means placing them in a low-trafficked space as the pressure stabilizes.

Step 12: Check and Label

Remove the rings from your jars and press on the lids. They shouldn’t pop or click when they’re tapped, and they should be tightly affixed to the jars.

Write today’s date on the lids. Store your precious peaches in a cool, dark place. I use my basement, but you might use a bunker or root cellar instead.

How Long Does Canned Peach Pie Filling Last?

The USDA says canned goods should be consumed within 365 days. My pie filling rarely lasts this long. Peach pie is one of my family’s very favorite desserts!

Proper storage ensures that your pie lasts as long as possible. Ensure that you know exactly what’s sitting in your pantry, and eat through the oldest items first. Nothing will go to waste with this method.

Ideas for Using Canned Peach Pie Filling

Peach pie filling is much more versatile than you might expect. Here are some of my favorite ways to use it:

  • Use in a traditional two-crust pie for a sweet treat.
  • Try a crumble-top pie for a new spin on an old favorite.
  • Skip the crust and eat warm pie filling with ice cream.
  • Make a sweet smoothie with pie filling and yogurt.
  • Use peaches as a premade crepe filling.
  • Add pie filling to muffin mix.
  • Place pie filling on the bottom of a baking pan and top with cake mix.
  • Pile filling on a graham cracker for an anytime snack.
Delicious Canned Peach Pie Filling Recipe

Delicious Canned Peach Pie Filling Recipe

Capture the essence of summer with this easy-to-can peach pie filling! Perfect for pies, crumbles, and a variety of desserts, this shelf-stable recipe ensures you can enjoy sweet peaches all year long.
Prep Time: 30 minutes
Cook Time: 15 minutes
Canning Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Dessert, Preserves
Cuisine: American
Keyword: Peaches, Pie Filling, Water Bath Canning
Servings: 2 Pint Jars

Ingredients

  • 3 ½ cups peaches (peeled and sliced)
  • 1 cup sugar
  • ¼ cup + 1 tablespoon Clear Jel
  • ¼ cup lemon juice
  • ½ teaspoon Fruit Fresh (optional)
  • 1/8 teaspoon cinnamon (optional)

Instructions

Choose Your Peaches

  • Select ripe but firm peaches. Avoid bruised or overly soft fruit. Frozen peaches can also be used—thaw them completely before starting.

Wash Your Peaches

  • Rinse your peaches under warm water to remove dirt and contaminants.

Peel Your Peaches

  • Boil water in a large pan and place peaches in for 1 minute.
  • Transfer to cold water for 20 seconds.
  • Slide the skins off easily.

Slice Your Peaches

  • Cut the peaches into ½-inch slices, removing and discarding the pits. To prevent browning, place slices in a bowl with water and ½ teaspoon Fruit Fresh.

Prepare Your Jars and Lids

  • Inspect jars for chips or cracks. Wash thoroughly in hot, soapy water.
  • Place jars in the water canner, cover with water, and simmer.
  • Heat lids in a saucepan of water over low heat.

Pre-Cook Your Peaches

  • Boil sliced peaches for 1 minute, drain, and keep them warm in a covered bowl.

Prepare the Syrup

  • Combine 1 cup sugar, ¾ cup cold water, ¼ cup + 1 tablespoon Clear Jel, and 1/8 teaspoon cinnamon (optional) in a pan.
  • Stir constantly over medium-high heat with a whisk until thick and bubbling.
  • Add ¼ cup lemon juice and boil for another minute.

Add Your Peaches

  • Fold pre-cooked peaches into the bubbling syrup. Heat for 3 minutes, stirring constantly to prevent sticking or scorching.

Fill Your Jars

  • Use the jar lifter to remove jars from the canner.
  • Place a funnel in the jars and tightly pack the peach filling, leaving 1-inch headspace.
  • Remove air bubbles by running a knife along the inside of the jar. Wipe the rims clean with a damp paper towel.

Apply Lids and Rings

  • Place lids on the jars and screw rings on until fingertip-tight.

Process Your Jars

  • Place jars in the canner, ensuring they’re covered with at least 1 inch of water.
  • Bring to a boil, cover with the lid, and process for 30 minutes. Adjust for elevation as needed.

Cool Your Jars

  • Turn off the heat, remove the canner lid, and let jars sit for 5 minutes.
  • Use the jar lifter to remove jars and place them upright on a towel or cutting board. Leave undisturbed for 24 hours.

Check and Label

  • Remove rings and test seals by pressing on the lids—they shouldn’t pop or move.
  • Label jars with the date and store in a cool, dark place.

Notes

  • Clear Jel: Use only Clear Jel (not substitutes like cornstarch) for safe canning and proper thickening.
  • Altitude Adjustments: Increase processing time according to your altitude.
  • Fruit Fresh: Optional but helps prevent browning when slicing peaches.
 
Tried this recipe?Let us know how it was!
How to Can Peach Pie Filling
June Gardner

June Gardner

June is a food preservation expert who loves turning her summer garden’s bounty into homemade meals year-round. For her, there’s nothing more satisfying than crafting a winter lasagne with tomato sauce made from plants she nurtured from seed. With a passion for food security, June has mastered water-based canning and uses her advanced dehydrating skills to savor the sweetness of summer, even in winter.