How To Can Peach Pie Filling

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.

11 thoughts on “How To Can Peach Pie Filling”

  1. We froze a bunch of peaches slices this summer when our tree went crazy. Can frozen peaches be used for this? Would they need to be drained after thawing or keep the juice in there?
    Thank you!

  2. I just made four quarts of your peach pie filling. I had some Clear Jel from the last time I made apple pie filling. This recipe is delicious! Thank you for sharing it. I will definitely make this one again!

  3. My hubby has been having peach pie cravings lately. Even though I don’t have a stash of peaches, this looks like a good idea to have on hand for making pies w=on demand!!

    • Clear Jel is a modified starch that doesn’t separate when used in canning. I started using it last year when I made Apple Pie in a Jar. It does set up quickly so the stirring is necessary. If I can help any more, let us know. Also I can look up the address that I used for the Clear Jel.

  4. That sounds good! Are you able to buy your Clear Jel in stores where you live, or do you order it online? I haven’t been able to find it in any of our stores around here. I know that’s what’s recommended for canning apple pie filling, too.


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