Peach Pie Filling Canning Recipe
Mmmm… this pie filling is SO good!!
The next time you get your hands on some extra peaches, you gotta try it!
Peach Pie Filling
For each 3 1/2 cups of pealed, sliced peaches, you’ll also need:
- 1 c. sugar
- 1/4 c. + 1 Tbsp Clear Jel powder
- 3/4 c. cold water
- 1/8 tsp. cinnamon
- 1/4 c. lemon juice concentrate
- another 1/4 c. lemon juice
This is enough to fill one quart jar. Multiply the recipe as needed. I had a gallon of sliced peaches, so I was able to get 4 quart jars full, with a little leftover.
Once your peaches have been washed, pealed, pitted, and sliced, add 1/4 c. lemon juice to the bowl and stir to cover each slice with juice. This will help keep the fruit from browning once in the jar.
In a large saucepan or pot, combine sugar, Clear Jel, water, and cinnamon. Cook over med. high heat, stirring constantly, until the mixture begins to thicken and bubble.
Add the remaining lemon juice to the pot, and boil the sauce for 1 more minute; keep stirring!
Add the peach slices to the sauce mixture, stirring to coat, and cook over medium heat for 3 minutes.
Fill hot, clean jars with peach mixture, leaving 1″ headspace. Don’t try to fill it any more. Two of my jars overflowed ’cause I left slightly less than 1″ headspace. Use the handle of a wooden spoon to remove air bubbles from the filling before adjusting the lids.
Process in a hot water bath for 30 min.
For a more thorough step-by-step, check out this link.