Peach Pie Filling Recipe for Water Bath Canning
Years back, I received three large Ziploc bags of peaches from the Farmer’s Market from a family member. I was excited and wanted to make this delicious peach pie filling. She tried to get them to me, but with a four-hour drive, the peaches needed to be prepared for longer storage before I finally received them.
Therefore, I walked her step by step to properly freeze peach slices. And yes, you can freeze stone fruits and you can also use frozen fruit for canning recipes. Freezing is an excellent and fast way to preserve the fruit if you can’t quite get it processed in the water bath canner. Because let’s face it, canning peach preserves, pie filling, or fruit butter is nearly a half to a full-day ordeal.
Once I finally obtained the frozen peaches, which took nearly five months later, it made about seven quarts of peach pie filling with some leftovers. I used the small amount of leftover filling to make my daughter’s second birthday cake.
How to freeze your peaches
- Submerge whole peaches in boiling water for 30 seconds.
- Submerge whole peaches in cold water for 30 seconds and slip off skins.
- Cut skinned peaches into 1/2 inch slices.
- Blanch slices by boiling for 60 seconds and then take out.
- Place slices in Ziploc bags and place them in the freezer. Or layout slices on a cookie sheet and freeze individually. Then place frozen slices in a freezer bag.
Our cost to make this canning recipe.
If all the ingredients are purchased, then I roughly calculated the cost of canning this pie filling at about $10.00 for seven quarts or $1.42 per quart. Of course, growing all your own fresh peaches can reduce this price significantly.
Canning Equipment
Are you new to canning? Or do you need more materials? You can get everything you need to make this recipe all right here and through Amazon.
Similar recipes to try and can
Recipe adapted
This recipe is taken from the book “So Easy to Preserve” by the Cooperative Extension Service at the University of Georgia. All images and text are original to Vintage Mountain Homestead. Click here for more information about our home food preservation disclaimer.
Peach Pie Filling
Ingredients
- 6 quarts fresh peaches, sliced…[$5.00]
- 7 cups white granulated sugar, …[$2.03]
- 2 cups+2 tbsp Clear Jel, …[$2.75]
- 5¼ cups cold water, …[$0]
- 1 tsp ground cinnamon, …[$0.04]
- 1 tsp almond extract, …[$0.70]
- 1¾ cup bottled lemon juice, …[$1.09]
Instructions
- Submerge peaches in boiling water for about 30-60 seconds. Then place in cold water for 20 seconds. The skins should slip right off.
- Cut all peaches in ½ inch wide slices and set aside for later.
- In a large stock pot combine sugar, clear jel and cinnamon. Add water and almond extract. Stir together and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 more minute.
- Fold in peaches into the thickening mixture and continue to heat mixture for 3 minutes.
- Fill sterilized mason jars without delay leaving 1 inch headspace. Remove air bubbles. Wipe jars rims and adjust lids and rings.
- Process in boiling water bath for 30 minutes. Take out and let jars sit without moving for 24 hours. Put jars that did not seal into refrigerator right away.
Peach Pie Filling
Cooking Methods
- Water Bath Canner
- Mason Jars, Rings, and Lids
Ingredients
- 6 quarts fresh peaches, sliced…[$5.00]
- 7 cups white granulated sugar, …[$2.03]
- 2 cups+2 tbsp Clear Jel, …[$2.75]
- 5¼ cups cold water, …[$0]
- 1 tsp ground cinnamon, …[$0.04]
- 1 tsp almond extract, …[$0.70]
- 1¾ cup bottled lemon juice, …[$1.09]
Instructions
- Submerge peaches in boiling water for about 30-60 seconds. Then place in cold water for 20 seconds. The skins should slip right off.
- Cut all peaches in ½ inch wide slices and set aside for later.
- In a large stock pot combine sugar, clear jel and cinnamon. Add water and almond extract. Stir together and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 more minute.
- Fold in peaches into the thickening mixture and continue to heat mixture for 3 minutes.
- Fill sterilized mason jars without delay leaving 1 inch headspace. Remove air bubbles. Wipe jars rims and adjust lids and rings.
- Process in boiling water bath for 30 minutes. Take out and let jars sit without moving for 24 hours. Put jars that did not seal into refrigerator right away.