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home canned peach pie filling

(1 rating)
Recipe by
Dana Ramsey
Somewhere in, PA

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!

(1 rating)
yield 7 Quarts

Ingredients For home canned peach pie filling

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

How To Make home canned peach pie filling

  • 1
    Wash your fruit and sort it. Drain off any water.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Now add your drained peach slices and continue to heat mixture for 3 minutes.
  • 7
    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.
  • 8
    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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