Home Canned Peach Pie Filling

Dana Ramsey


There is nothing better than your own homemade pie fillings. I love making them and saving them for the winter to enjoy all over again. I even share them with my family!

pinch tips: How to Make a Pie Shell & Lattice Top



7 Quarts


bushel of peaches
7 c
granulated sugar
2 c
plus 3 tablespoons of clear jel
5 1/4 c
cold water
1 tsp
1 tsp
almond extract
1 3/4 c
100% lemon juice

Directions Step-By-Step

Wash your fruit and sort it. Drain off any water.
Dip your fruit in boiling water for 30 to 60 seconds and then remove using a slotted spoon and put the fruit into a large bowl or pot of cold water and ice. The skins will just slide right off.
Cut out any brown or mushy spots and cut the peaches in half, or quarters or slices and don't forget to remove the pits.
Now to keep your fruit from turning brown spinkle 1/4 cup lemon juice or Fruit Fresh on your fruit making sure all fruit is coated. I do a bowlful at a time.
Combine water, sugar, Clear Jel and cinnamon and almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble.
Now add your drained peach slices and continue to heat mixture for 3 minutes.
Fill your jars to within 3/4 to 1 inch of the top, wipe any spilled peach pie filling of the top and add your lids and tighten the ring.
Put the filled jars in your canner and cover with water at least 1 inch and boil for 30 minutes. Remove jars and cool in a draft free place on 2 thick towels.

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